Tenderloins

Step 1

Preheat oven to 175 ◦

Step 2

In a flat dish with a rim place Black Peppercorns.

Step 3

Season each side of the tenderloins with salt.  Place tenderloins one at a time, into Black peppercorns pressing firmly so they stick to each side of the tenderloin.

Step 4

In a large heavy skillet over high heat add oil & butter.  After skillet is hot sauté the tenderloins, for 3-4 minutes on each side.  Do not over crowd the skillet.

Step 5

Transfer the tenderloins into an oven safe dish & place in the preheated oven.

Sauce

Step 1

In the same skillet, add mushrooms, sautéing until cooked.

Step 2

Add the tenderloin back into the skillet & carefully add the cognac & flame it.  Add the beef stock, cook for 1 minute, finally add the cream & bring mixture to a boil for 2-3 minutes until the sauce thickens.

Serve the tenderloin coated with the sauce.