Ipanema Bitch

T his was my favorite recipe when I was a kid, There are thousands of versions in Brazil, but this one beats them all. Adding cream instead of sour cream is a Brazilian "invention". We are kinda "creative". INGREDIENTS Butter Vegetable oil 2 lbs filet mignon or beef tenderloin steaks, cut into small cubes and seasoned with salt and black pepper to taste 1 finelly chopped onion 1 clove of garlic 1 large can on button mushroom or slivered mushrooms 2 tablespoons of cognac (to flambée) 1 can Nestle table cream (you can use heavy cream, but will not be the same) 5 tablespoons ketchup 2 tablespoons mustard 1 tablespoon flour Worcestershire sauce COOKING IT: In a medium pan, sautée unseasoned meat (a little at a time so it does not release a lot of water) in high heat with butter. Add salt and pepper and mix. Add Cognac and flambée until the flames die out. In a another pan, brown onion with garlic and add to the meat . Add the ke