Pan Seared Tenderloin with Mushroom-Dill Sauce


"The topping is a nice offset to a fantastic cut of steak."
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Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Clean, trim, and slice mushrooms 1/4" thick
  2. Melt butter in 12" heavy-duty skillet over medium-high heat. Add mushrooms, season generously with salt and cook stiring occasionally until golden (~8min).
  3. Reduce heat to medium, add shallot and cook until softened (~3min more)
  4. Remove skillet from the heat and carefully add the cognac stirring to deglaze the pan.
  5. Add Broth and bring to a boil over medium heat, reduce to low and simmer for 3 minutes.
  6. Remove from heat, cover and set skillet aside.
  7. Heat oil in a 12" cast-iron skillet over medium-high heat.
  8. Pat steaks dry and season generously on both sides w/ salt and pepper.
  9. When the pan is very hot add the steaks. Searing until a dark crust forms (4~5min)
  10. Turn steaks and cook to desired doneness (~5min more for mid-rare)
  11. Remove the skillet from the heat, transfer steaks to a platter and tent with foil to rest for 5minutes.
  12. Scrape mushroom mixture into the cast iron skillet, add sour cream and mustard.
  13. Stir until heated through and well mixed then stir in the dill.
  14. Serve steaks w/ mushroom sauce spooned over the top.


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