Beef Tenderloin with Mushroom-Dill Sauce

Ingredients

• 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. unsalted butter
• 12 oz. assorted fresh mushrooms, cleaned, trimmed, and sliced ¼ inch thick
• + 5 more ingredients
• • Kosher salt
  • ½ cup minced shallot (about 1 large)
  • 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...

View full recipe at Fine Cooking