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Mushroom and cognac creamy sauce makes this steak and fries dish and adds just the perfect touch. You will need : 2 pounds beef tenderloin 12 oz. Baby Bella mushrooms mushrooms sliced Into thick slices 1/4 cup cognac 1 cup of heavy whipping cream Salt and pepper to taste 60 g butter 3- 4 tbsp olive oil Preparation: Slice the beef tenderloin into 1 inch slices against the grain. Season both sides with salt and coarse black pepper. Place on a kitchen paper towel and let it sit on the countertop for about an hour. Heat a large cast iron pan to high temperature , then add the oil and butter. Sear the beef and make sure not to over crowd the pan. I suggest cooking to 155-160 degrees F for a medium intarnal temperature. Remove from the heat and keep the leftover pan drippings. Add the sliced mushrooms and cook on high heat until nice and golden. Season with salt and coarse black pepper. Add the cognac and let it cook off and evaporate. Add the heavy whipping cream and let it cook down and coat the spoon nicely. Spoon over the steak and enjoy. Helpful tips; use your judgement and adjust the salt, pepper seasoning for the sauce. If the sauce is too thin cook more to reduce and add a touch of cold butter. If the sauce is too thick add a touch of beef stock to thin a little. #beeftenderloin #cognacsaucesteak #steaklover #steaksauce #cognacsauce #steakfrites #steakandfries #mushroomsauce #creamymushroomsauce #frenchfoodporn #valentinesdaydinner

Mushroom and cognac creamy sauce makes this steak and fries dish and adds just the perfect touch. You will need : 2 pounds beef tenderloin 12 oz. Baby Bella mushrooms mushrooms sliced Into thick slices 1/4 cup cognac 1 cup of heavy whipping cream Salt and pepper to taste 60 g butter 3- 4 tbsp olive oil Preparation: Slice the beef tenderloin into 1 inch slices against the grain. Season both sides with salt and coarse black pepper. Place on a kitchen paper towel and let it sit on the countertop for about an hour. Heat a large cast iron pan to high temperature , then add the oil and butter. Sear the beef and make sure not to over crowd the pan. I suggest cooking to 155-160 degrees F for a medium intarnal temperature. Remove from the heat and keep the leftover pan drippings. Add the sliced mushrooms and cook on high heat until nice and golden. Season with salt and coarse black pepper. Add the cognac and let it cook off and evaporate. Add the heavy whipping cream and let it cook down and coat the spoon nicely. Spoon over the steak and enjoy. Helpful tips; use your judgement and adjust the salt, pepper seasoning for the sauce. If the sauce is too thin cook more to reduce and add a touch of cold butter. If the sauce is too thick add a touch of beef stock to thin a little. #beeftenderloin #cognacsaucesteak #steaklover #steaksauce #cognacsauce #steakfrites #steakandfries #mushroomsauce #creamymushroomsauce #frenchfoodporn #valentinesdaydinner

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