Beef
Tenderloin
with
Cognac
Sauce
-
serves
10
Preparation
time:
20
minutes
-
cooking
time:
50
minutes.
2
beef
tenderloin
steaks,
2-1/2
lbs
5
cloves
garlic,
peeled
and
finely
slivered
2
1/2
tbsp
olive
oil
Cognac
Mustard
Sauce:
1
1/2
tbsp
butter
or
margarine
4
medium
shallots,
minced
2
cups
beef
stock
2
tbsp
cognac
or
brandy
2
tbsp
Dijon
mustard
1/2
cup
real
butter,
cut
into
8
pieces
3
tbsp
chopped
fresh
parsley
Salt
and
pepper
to
taste
Cut
3/4-inch
deep
slits
in
meat;
insert
garlic
slivers
into
slits.
Preheat
oven
to
450F
degrees.
In
large
skillet,
meat
oil
and
brown
meat
on
all
sides.
Place
meat
on
a
rack
in
roasting
pan;
set
skillet
aside.
Roast
meat
to
desired
doneness,
about
40
minutes
for
medium-rare.
To
make
sauce,
melt
1-1/2
tbsp
butter
or
margarine
in
reserved
skillet,
add
shallots
and
saute
until
softened.
Stir
in
stock,
scraping
up
brown
bits.
Bring
to
a
boil
and
cook
until
reduced
by
half.
Add
cognac
and
boil
one
minute.
Reduce
heat
to
low
and
whisk
in
mustard,
then
butter,
one
piece
at
a
time.
Cook
just
until
butter
is
melted.
Stir
in
parsley
and
season
to
taste
with
salt
and
freshly
ground
black
pepper.
Carve
meat
into
1/2-inch
slices
and
spoon
sauce
over,
serve
immediately
with
a
variety
of
fresh
garden
vegetables
and
a
good
red
wine.
Submitted By (Miki)
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