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Ingredients

Serves 10 to 12

• 7 tablespoons unsalted butter
• 3 shallots, finely chopped
• 1 pound shiitake mushrooms, stems removed, roughly chopped
• 1 pound white button mushrooms, sliced
• 1/2 cup cognac
• 2 cups heavy cream
• 1 teaspoon English-style mustard
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 pounds beef tenderloin, cut into strips 1/8-inch thick
• 1 cup (about 4 ounces) pear tomatoes, halved
• 1 pound pappardelle, pasta, cooked
• 1 tablespoon creme fraiche
• 1 crushed saffron threads
• 1/4 cup tarragon, finely chopped, plus sprigs for garnish
• 1/4 cup fresh flat-leaf parsley, finely chopped

Description

This Dish -- Strips Of Filet Mignon Browned In Butter And Served With Shallots And Mushrooms In A Cognac Cream Sauce -- Makes A Perfect Cold-weather Meal.

Martha Stewart