Featured Recipe
As seen at the Cooking Series at Soulard Market

Beef Tenderloin with Cognac Sauce


INGREDIENTS:

4 - 8 oz. beef tenderloin steaks
2 tbsp. Lawry's season salt
1/4 c. half cracked black pepper
1/4 lb. butter
1/4 c. onions, diced
1/8 c. minced garlic
2 tsp. worchestershire sauce
2 tsp. salt
2 tsp. pepper
1 1/2 c. sliced mushrooms
1 small carrot, julienne thin
12 oz. beef broth
1/4 c. brandy or cognac
2 tbsp. flour
2 oz. heavy cream


METHOD:

In a heavy sauce pan, sauté onions and garlic in butter until just tender, then add carrots, mushrooms, worchestershire, salt and pepper and sauté until mushrooms are soft. Next add beef stock and brandy, stir in flour, and bring to a boil. Reduce heat. Add cream and simmer.

Meanwhile, season steaks with Lawry's season salt and cracked black pepper on both sides and grill to desired temperature.

On four dinner plates, place steak and ladle sauce over them

*Sauce can be reduced to thicken.
More cream may be added as well.




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2010
 Soulard's Restaurant - 1731 South Seventh Street - St. Louis, MO 63104 - (314) 241-7956