1 tablespoon olive oil
Six 2 1/2-ounce medallions beef tenderloin
Kosher salt and freshly ground black pepper
15 button mushrooms, halved
3 tablespoons pickled green peppercorns
2 shallots, diced
1/2 cup cognac
6 fat sauce spoons demi-glace
3 teaspoons Dijon mustard
Juice of 1 lemon
3/4 cup heavy cream, plus more as needed
3 tablespoons butter, cubed
Finely chopped fresh parsley, for garnish
Vegetable oil, for frying
3 russet potatoes
1/2 bunch fresh rosemary
1/2 bunch fresh sage
1/2 bunch fresh thyme
2 cloves garlic, smashed
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