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Ingredients:

• 1.5 C. beef stock

• 10 grams dried porcini mushrooms

• 3 T. canola oil

• ¼ C. butter, cut in 1 T. chunks

• 10 oz button mushrooms, assorted, quartered

• 1 # tenderloin, cubed

• ½ C. flour, for dredging beef

• 1 onion, julienned

• 5 cloves garlic, smashed

• 1.5 oz brandy

• 1 T. Dijon mustard

• 1 T. green peppercorns

• 1/3 C. sour cream

• 2-3 T. parsley, chopped

• ½ # trotolle, cooked


Preparation:

1. Combine the beef stock and dried mushrooms in a small pan and bring to a boil. When boiling, turn off the heat and set aside for 30 minutes. Strain the liquid through a strainer, and reserve the mushrooms.

2. Heat up 1 T. each of oil and butter in a saute pan over medium high heat. When the pan is hot, add the mushrooms, season with salt and pepper and saute until brown. Transfer to a bowl.

3. Add the remaining 2 T. oil to the pan and heat over medium high. Meanwhile, season the tenderloin cubes with salt and pepper and dredge the tenderloin in the flour, shake off any excess flour. Working in 2 batches, saute the meat on all sides quickly to develop a crust. Do not overcook the meat. Transfer the finished meat to the bowl with the mushrooms and repeat with the other half of the meat.

4. When the meat is finished, add the remaining 3 T. butter. When the butter is melted and hot, add the onions, season with salt and pepper and saute until they begin to caramelize. Deglaze the pan with brandy and when the alcohol cooks out, add the broth, mustard, and green peppercorns and stir well. Next add the reserved porcini mushrooms, and the cooked beef and mushrooms from the bowl. Bring the pan to a simmer and reduce the sauce slightly until it begins to thicken. Turn off the heat and let cool for 1 minutes. Stir the sour cream in gently until it has all combined and the sauce is rich and delicious. Check for a final salt and pepper seasoning. Serve over the trotolle, and garnish with parsley.