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Title: St. Vitus Parish Tournedos Au Poivre Et Champignons
Categories: Beef, Mushrooms, Herbs, Booze, Dairy
Yield: 6 servings

6 (2" thick) filets
- mignon (tournedos)
1/4 c Peppercorns
1 1/2 tb Butter
3 tb Cognac
Salt
1 1/2 tb Butter
6 tb Whipping cream
1 lb Mushrooms; sliced thin
1/4 c Fresh parsley; chopped

Mash peppercorns with a mallet or the back of a heavy
pan.

Press each side of the fillets into the cracked
peppercorns and let the beef stand about an hour to
absorb the flavor.

Heat the butter and add the beef and sear about 8
minutes per side for rare, 10 for medium, 12 for well
done.

Remove the steaks to a platter and allow to rest.

Add cognac to the pan and heat for just a few seconds
and then set ablaze.

Option 1: Boil the liquid about a minute then stir in
additional butter, salt and cream.

Bring to a boil, reduce heat, add mushrooms and saute
till mushrooms are soft.

Pour over fillets and sprinkle with parsley.

Option 2: Skip the cream (but it's better with).

RECIPE FROM: http://allrecipes.com

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