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 Recipes > Main dishes > Search results
Main dishes

Beef tenderloin with cognac sauce

Ingredients:
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

Directions:
1. Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
2. Preheat oven to 450 F degrees. In large skillet, meat oil and brown meat on all sides. Place meat on a rack in roasting pan; set skillet aside.
3. Roast meat to desired doneness, about 40 minutes for medium-rare.
4. To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet, add shallots and saute until softened.
5. Stir in stock, scraping up brown bits.
6. Bring to a boil and cook until reduced by half. Add cognac and boil one minute.
7. Reduce heat to low and whisk in mustard, then butter, one piece at a time. Cook just until butter is melted.
8. 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.  
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