Tender beef served with a creamy, rich wild mushroom sauce is a memorable meal for an elegant dinner party. For more casual settings, you can substitute the tenderloin steaks for your cut of choice.
For 8 people
1. Add the olive oil and butter to a sauté pan and heat to medium-high.
2. Dip the tenderloins in the cognac, salt and pepper them and lightly dust in the wild mushroom powder.
3. Brown the steaks until desired doneness and set aside to keep warm.
4. Add the garlic, onions and mushrooms to the oil and heat until done.
5. Add the remaining cognac and allow the alcohol to burn off.
6. Add the beef broth and heavy cream; reduce by half.
7. Place tenderloins on plate and top with sauce.