Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I cooked prime quality beef tenderloin medallions (from Costco) in my sous vide water circulator (Anova) at 130 degrees for 2 hours (3 hours would not have made any difference) and seared briefly on my grill. It was a perfect pink throughout the steaks. Along with the awesome sauce, this was a very great dinner and I will be making it again, and, again.
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
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.