beef tenderloin with mushroom dill sauce

By barbell

cal - 410
fat - 24g
carbs - 8g

Ingredients

• 3 tbsp unsalted butter
• 12 oz assorted, fresh mushrooms, cleaned, trimmed and sliced 1/4 inch thick
• kosher salt
• 1/2 cup minced shallot
• 2 tbsp cognac
• 3/4 cup beef broth
• 1 tbsp evoo
• 4 6oz beef tenderlon steaks about 1 inch thick at room temp
• freshly ground pepper
• 3 tbsp sour cream
• 1 tsp dijon mustard
• 1/2 tbsp minced fresh dill

Details

Servings 4

Preparation

Step 1

melt the butter in a 12 inch heavy skillet over medium high heat. add the mushrooms, season generously with salt and cook stirring occasionally until golden, about 8 minutes. redure the heat to medium, add the shallot and cook until softened, about 3 minutes more. remove the skillet from the heat and carefully add the cognac, stirring to deglaze the pan. add the broth, bring to a boil over medium heat. reduce the heat to low and simmer for 3 minutes. cover the skillet and set aside
meanwhile heat the oil in a 12 inch cast iron skillet over medium high heat. pat the steaks dry and season generously on both sides with salt and pepper. when the pan is very hot add the steaks. sear until dark crust forms, 4-5 minutes. turn the steaks and cook to desired doneness 4 ninutes or more for med.rare remove skillet from heat, transfer steaks to a platter and tent with foil, let rest for 5 minutes
with a rubber spatula, scrape the mushroom mixture into the cast iron skillet. add the sour cream, mustard, stirring until heated through and well mixed. if necessary, return the skillet to the stovetop to heat the sauce. stir in the dill.
transfer the steaks to plates, spoon sauce over and serve.