BEEF STROGANOFF WITH WILD MUSHROOMS AND COGNAC

9 oz. Filet of beef, julienned
1 ea. Large portabello mushroom, julienned
2 oz. Shitake mushrooms
2 oz. Cognac
4 ea. Scallions, diced
1 ea. Yellow onion (medium) peeled and julienned
2 oz. Veal stock
4 oz. Heavy cream
1/2 tsp. Paprika
1/4 cup Sour cream
2 oz. Whole butter
10 oz. Cooked pasta

In a hot pan, sauté with clarified butter, the julienned beef until cooked to medium and drain. Add the onions and mushrooms and continue to sauté for two minutes. Add a bay leaf and flambé with cognac. Add the veal stock and reduce to simmer. Add sour cream, heavy cream and return to a simmer. Sprinkle paprika and Tabasco sauce into the mix and then whisk in the whole butter. Serve over heated pasta.