Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with roasted fingerling potatoes (or Roasted Fingerling Potato Crisps) and a light, lemony Boston lettuce salad.
Button and cremini mushrooms, shown in photo, are delicious in this dish, but so are other varieties. Trumpet-shaped chanterelles have an oaky flavor while maitakes, also called hen of the woods, are rich and earthy.
The sauce was delicious. We smoked the tenderloin whole so we didn’t have a pan with beef scrapings to mix in however we did pour some of the juice from when the meat was resting into the sauce and it was fantastic! I will definitely make again.
This was so yummy. The sauce is amazing. I will be making this again
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?