I want to cook French food for a date night in with my wife on Friday. I'm thinking tenderloin medallions (seared medium), served with sauteed wild mushrooms and butter-poached fingerling potatoes. Wife's also going to make a three-onion galette as an additional side, and a trifle as desert.

How should I do the sauce for this? Red wine pan sauce? Browned butter sauce? Au poivore? Brandy cream?

Looking for a very elegant finish, to be served over the potato's mushrooms and steak.

Ornlu said:

---

I want to cook French food for a date night in with my wife on Friday. I'm thinking tenderloin medallions (seared medium), served with sauteed wild mushrooms and butter-poached fingerling potatoes. Wife's also going to make a three-onion galette as an additional side, and a trifle as desert.

How should I do the sauce for this? Red wine pan sauce? Browned butter sauce? Au poivore? Brandy cream?

Looking for a very elegant finish, to be served over the potato's mushrooms and steak.

---

You're doing too much work to cover anything in sauce. I'd take some mushroom stems and onion scraps from the galette and make a quick stock. Then reduce that with some wine in the steak pan. Couple pads of butter to finish and put that on the bottom of your plate.

A trifle is incredibly English fyi.

We tried to make one earlier in the week and failed. Want a second try to get it right.

ATM9000 said:

---

A trifle is incredibly English fyi.

---

Banana pudding is a trifle that is not trifle.