This cocktail brings together the seasonal flavors of apples, pears, ginger, and maple. Bourbon gives it a bit of bite and backbone. (For a sweeter, richer version, you could use a dark rum, like Plantation Grande Reserve or El Dorado 5-year.) You'll make more of the tangy ginger-maple syrup than you need for the recipe; save the remaining syrup for other cocktails or to sweeten and spice up tea or mulled wine.
Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper. You'll only use half of the cognac butter, but make all of it—cutting the amount in half doesn't work as well. Use the leftover butter within the week, on pasta or over fish, or freeze up to one month; bring to room temperature before serving.
Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.