Beef Tenderloin with Mushroom-Dill Sauce

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 and a light, lemony Boston lettuce salad.

Serves 4

3 Tbs. unsalted butter

12 oz. assorted fresh mushrooms, cleaned, trimmed, and sliced ¼ inch thick

Kosher salt

½ cup minced shallot (about 1 large)

2 Tbs. Cognac

¾ cup lower-salt beef broth

1 Tbs. vegetable oil

4 6-oz. beef tenderloin steaks (about 1 inch thick), preferably at room temperature

Freshly ground black pepper

3 Tbs. sour cream

1 tsp. Dijon mustard

½ Tbs. minced fresh dill

Melt the butter in a 12-inch heavy-duty skillet over medium-high heat. Add the mushrooms, season generously with salt, and cook, stirring occasionally, until golden, about 8 minutes. Reduce 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 a dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to desired doneness, about 5 minutes more for medium rare. Remove the skillet from the heat, transfer the steaks to a platter, tent with foil, and let rest for 5 minutes.

With a rubber spatula, scrape the mushroom mixture into the cast-iron skillet. Add the sour cream and 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 the sauce over, and serve.

 

It is a quote. Fine Cooking Magazine October / November 2011