Beef Tenderloin with Mushroom-Dill Sauce

Beef Tenderloin with Mushroom-Dill Sauce
Photo by Scott Phillips


  • 12 oz. assorted fresh mushrooms, cleaned, trimmed, and sliced ¼ inch thick
  • 3 Tbs. unsalted butter
  • ½ cup minced shallot (about 1 large)
  • ½ Tbs. minced fresh dill
  • ¾ cup lower-salt beef broth
  • 1 tsp. Dijon mustard
  • Kosher salt
  • + 5 more ingredients
    • 4 6-oz. beef tenderloin steaks (about 1 inch thick), preferably at room temperature
    • 1 Tbs. vegetable oil
    • 2 Tbs. Cognac
    • 3 Tbs. sour cream
    • Freshly ground black pepper

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...

View full recipe at Fine Cooking


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