Tenderloins in cognac sauce with sour cream and dill:

? 2 tablespoons of butter
? 1 pound of pork or beef tenderloin sliced into 1
inch thick medallions
? ? cup of chicken stock (use beef stock if cooking
with beef)
? 1 generous tablespoon of cognac
? 1 clove of garlic minced
? ? cup of sour cream
? ? teaspoon white pepper
? Fresh minced dill

Heat the butter in a heavy skillet over medium-high
heat until the foam subsides. Add the medallions and
saut? on both sides until nicely browned. Remove the
medallions from the skillet, place on a platter and
keep warm.

Add the stock, cognac, and the garlic to the skillet,
making sure to scrape up any brown bits from the
bottom of the pan. Reduce the liquid for about 2-3
minutes. Remove the skillet from the heat and very
slowly blend in the sour cream, with a whisk, one
spoon at a time.

Return the medallions to the skillet, along with any
juices that have accumulated on the platter. Cook for
another 2-3 minutes over a medium-low heat. Transfer
the tenderloin to the platter, pour the sauce over,
sprinkle with pepper and fresh minced dill. Serve
immediately.

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