Peppercorn-crusted beef tenderloin gets sliced then smothered in a homemade mushroom cream sauce for a rich, beefy wood-fired experience.
1/2 Cup Dijon mustard
2 Clove garlic, minced to a paste
2 Tablespoon bourbon or strong cold coffee
1 1/2 Tablespoon Worcestershire sauce
4 Whole beef steaks, preferably beef tenderloin
kosher salt
coarse ground black and green peppercorns
1 Tablespoon olive oil
16 Ounce cremini mushrooms, thinly sliced
1 Clove garlic, minced
1/2 Cup white wine
1/2 Cup chicken stock
1/2 Cup heavy cream
salt and pepper
1/2 Cup Dijon mustard
2 Clove garlic, minced to a paste
2 Tablespoon bourbon or strong cold coffee
1 1/2 Tablespoon Worcestershire sauce
4 Whole beef steaks, preferably beef tenderloin
As Needed kosher salt
As Needed coarse ground black and green peppercorns
1 Tablespoon olive oil
16 Ounce cremini mushrooms, thinly sliced
1 Clove garlic, minced
1/2 Cup white wine
1/2 Cup chicken stock
1/2 Cup heavy cream
To Taste salt and pepper