Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion.
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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.
This was so yummy. The sauce is amazing. I will be making this again
The husband said this was a five star dinner. Served with suggested menu of roasted fingerling potatoes and a butter lettuce salad with lemon dressing, it was so good. Directions for cooking the tenderloin are spot-on.
Fantastic! This was so delicious it received rave reviews from all and my husband declared it the best steak he had ever had. I was amazed at how good it was, especially because, due to a dairy allergy, I had to substitute soy/tofu products for the butter and sour cream. Nobody knew the difference. I did use beef tenderloin and a combo of button and cremini mushrooms. Definitely goes into the favorites file.
Ridiculously rich and delicious! Sadly, however, I made this with a lesser cut of meat, but the mushroom-dill sauce still made it a hit with the family. EASY five stars for this one and I definitely recommend others spend the coin to procure a tenderloin for the base. Well done Laraine, well done!
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