PEPPER CRUSTED TENDERLOIN WITH MUSHROOM CREAM
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(can add roasted asparagus too) – Cook 4, 1 inch thick beef tenderloins (about 1 pound total) in a nonstick skillet over medium-high heat with olive oil, before I cook them take the chill off the meat and push each one into fresh cracked pepper. Sear and caramelize the beef three to four minutes and turn and cook 2 more minutes for rare and 3 minutes for pink. While the meat cooks heat a small skillet over medium flame and melt butter, then add thinly sliced musthrooms and sauté lightly for 4-5 minutes. Season the mushrooms with salt and pepper and add ¼ c cognac or brandy. Cook until it is reduced by half to cook off the alcohol and concentrating the flavor, then stir in ¾ c cream and warm it through. Reduce the heat a bit and let sauce thicken 2-3 minutes then pour over beef when done and garnisch with fresh parley or chives. We tried this 5/2008 and it was excellent, the kids liked the beef (with no sauce) and Jackie liked the beef and sauce.