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1
In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
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2
Season the beef tenderloin with salt and pepper and add to pan.
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3
Add the clove of garlic and sprig of fresh thyme.
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4
Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
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5
To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
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6
Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
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7
Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
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8
Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
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9
Season with salt and pepper and keep sauce warm on one side.
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10
Using a clean fry pan, over high heat, quickly saute your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
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11
Saute in a splash of olive oil and butter.
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12
Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
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13
Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
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14
Sprinkle with chopped parsley and serve.
