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.
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
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