Beef tenderloin steaks with mustard-Cognac sauce from Bon Appétit Magazine, October 2006: Special Anniversary Issue: 50 Delicious Years (page 192) by Alfred Portale

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

Accompaniments: Roasted shiitake, portobello, and crimini mushrooms; Fresh spinach and roasted-garlic custards

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

  • peaceoutdesign on March 01, 2023

    Good enough but the sauce color was a little off-putting.

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