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.

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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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