Dice tenderloin in small cubes and fry briefly in clarified fat ( inside should stay pink). Flambe with cognac and keep warm. Melt butter, add bacon, mushrooms and shallots and cook over moderate hear. Add red wine, gravy from frying the tenderloin, cream, and salt and pepper to taste. Cook until liquid has slightly thickened and serve over tenderloin. Garnish with parsley. Serve over a bed of rice or noodles.