Tournedos of Beef Au Cognac, Garlic Mashed Potatoes & Fresh Seasonal Vegetable

Tournedos of Beef

2 Beef Tenderloin cut into Medallions
1/4 lb. Domestic mushrooms, sliced
2 TBS Vegetable oil
1 TBS Butter
1/2 tsp salt
½ tsp pepper
1 TBS liquid smoke
2 cloves minced Garlic
3 TBS Brandy

6oz. C Veal stock demi-glacé (May use premade from gourmet source or consult other sources for full recipe)

Garlic Mashed Potatoes

6 C water
3 Lg. Russet potatoes, cubed
½ C 2% Milk (add more if needed)
4 TBS unsalted butter
2 cloves minced garlic
2 tsp salt/
½ tsp pepper (per preference)


Fresh garden vegetables

Method of Preparation

Cut tenderloins into 1” thick medallions, season with salt and pepper. Sear both sides of tenderloins in pan. Add a pat of butter, and teaspoon of minced garlic, add the smokey mushrooms, add a shot of Brandy then the demi-glacé, reduce.

Place cubed potatoes in pot with water, boil until soft, drain, add butter, minced garlic, and milk to mash/whip. Season and serve.