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. |