Tenderloin With Mushroom-Cognac-Peppercorn Sauce
by Charles Hartz, Owner, Hartz Spice, Portland, Ore.
- 2 tablespoons olive oil
- ½ cup mixed, sliced mushrooms (button, shiitake, and portobello)
- 4 (4-ounce) Certified Piedmontese filet mignon or sirloin steaks
- 1 teaspoon Hartz Garlic & Herb Spice Blend* (or garlic and herb seasoning blend of your choice)
- ½ teaspoon minced garlic
- 1 teaspoon soft green peppercorns in brine*
- ½ cup cognac
- 1 cup heavy cream
- Salt and pepper to taste
In a sauté pan over high heat, heat the olive oil. Add the mushrooms and sauté about one minute.
Season the beef with garlic and herb seasoning on both sides, and add the beef to the hot pan to sear for one minute. Flip the steaks and sear the other side. Add the garlic and green peppercorns. Sauté for one minute.
Always exercise caution when cooking with liquors and other flammable liquids. Be sure to clear your work space of clutter and any flammable materials. To flambé, remove the pan from the heat and add the cognac. Do not pour liquor straight from the bottle to the hot pan. Return the pan to high heat. The cognac should ignite on its own over the high heat, and the flames will leap fairly high. Carefully but vigorously shake the pan to extinguish the flames. The flames should die out quickly as the alcohol burns off.
Remove the pan from the heat and add the cognac. Bring the pan back to the high heat and flambé.
Once the fire is out, add the cream and simmer until the meat is cooked to your desired temperature and the sauce has thickened. Adjust the seasoning with salt and pepper if needed.
*Available at www.hartzspice.com.
*Green peppercorns in brine are soft peppercorns that have been hydrated with water, salt, and sometimes citric acid. They can be purchased online or at specialty markets.