BEEF TENDERLOIN WITH COGNAC CREAM SAUCE

Juicy slices of Beef Tenderloin with Cognac Cream Sauce make an elegant and impressive centerpiece to any special occasion dinner.

BEEF TENDERLOIN WITH COGNAC CREAM SAUCE

Juicy slices of Beef Tenderloin with Cognac Cream Sauce make an elegant and impressive centerpiece to any special occasion dinner.

Ingredients

• 4-1/2 to 5 pound beef tenderloin (about 18-inches in length)


• 4 tablespoons olive oil , divided


• Kosher salt


• coarsely cracked pepper

FOR THE COGNAC CREAM SAUCE

• 2 tablespoons unsalted butter


• 1/4 cup chopped shallots


• 1/2 cup Cognac , plus 1-1/2 teaspoons


• 3 cups heavy cream


• 2-1/2 tablespoons Dijon mustard


• 1 teaspoon chopped thyme leaves


• 1/4 cup grated Parmigiano Reggiano


• Kosher salt and cracked black pepper , to taste

Instructions

1. Remove tenderloin from refrigerator and let stand at room temperature for 1 hour before roasting. Using a sharp, flexible knife, trim the "silver" membrane from the surface of the tenderloin and tuck "tail" underneath to create a tenderloin of even thickness. Tie with kitchen twine. (Or, ask your butcher to prepare your tenderloin for roasting.)


2. ..........??

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