Ingredients:
1 dash olive oil
1 teaspoon butter
2 (6 ounce) beef tenderloin
salt and pepper
1 clove garlic
1 sprig thyme
6 tablespoons cognac ( or white wine)
1/4 cup chicken broth
3/4 cup 35% cream
1 cup of assorted mushrooms
chopped parsley
Directions:
In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
Season the beef tenderloin with salt and pepper and add to pan.
Add the clove of garlic and sprig of fresh thyme.
Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
Season with salt and pepper and keep sauce warm on one side.
Using a clean fry pan, over high heat, quickly saute your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
Saute in a splash of olive oil and butter.
Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
Sprinkle with chopped parsley and serve.
Servings: 2
Time preparation: 10 min.
Time total: 40 min.