Ingredients

The following ingredients have 4 Servings
  • 2 pounds of beef tenderloin sliced into 4-ounce portions
  • 3 tablespoon oil
  • 10 medium-sized sliced cremini or button mushrooms or both
  • 2 tablespoons unsalted butter
  • ½ peeled and small diced shallot
  • 3 finely minced cloves of garlic
  • ¼ cup cognac
  • 1 ½ cups beef stock
  • 1/3 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely minced fresh parsley
  • 1 ½ teaspoons lemon juice
  • sea salt and pepper to taste
  • sliced green onions for garnish

Instruction

  • Season the beef on both sides with salt and pepper. Set aside.
  • Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
  • Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
  • Remove the steaks and set them aside.
  • In the same hot pan, add the mushrooms and sauté for 6-8 minutes over high heat until well browned.
  • Push the mushrooms to one side of the pan, and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
  • Mix everything and then remove the pan from the cooktop and add in the cognac.
  • Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
  • Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
  • Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
  • Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
  • Serve the sauce with the steak and garnish with sliced fresh chives.