Smoked Montreal beef tenderloin with Big Hoss' mushroom Cognac cream sauce from Fire & Smoke: A Pitmaster's Secrets (page 132) by Chris Lilly

  • shallots
  • beef tenderloin
  • ground cayenne pepper
  • Cognac
  • coriander seeds
  • heavy cream
  • fennel seeds
  • paprika
  • black peppercorns
  • dried red pepper flakes
  • cumin seeds
  • cremini mushrooms
  • granulated garlic
  • dried rosemary
  • dried thyme
  • beef drippings
  • hickory wood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oak wood for hickory wood, and beef broth for beef drippings.

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