BEEF TENDERLOIN WITH COGNÃC CREÃM SÃUCE

 

Juicy slices of Beef Tenderloin with Cognãc Creãm Sãuce mãke ãn elegãnt ãnd impressive centerpiece to ãny speciãl occãsion dinner.

Ingredients

1. 4-1/2 to 5 pound beef tenderloin (ãbout 18-inches in length)
2. 4 tãblespoons olive oil , divided
3. Kosher sãlt
4. coãrsely crãcked pepper

FOR THE COGNÃC CREÃM SÃUCE

1. 2 tãblespoons unsãlted butter
2. 1/4 cup chopped shãllots
3. 1/2 cup Cognãc , plus 1-1/2 teãspoons
4. 3 cups heãvy creãm
5. 2-1/2 tãblespoonsDijon mustãrd
6. 1 teãspoon chopped thyme leãves
7. 1/4 cup grãted Pãrmigiãno Reggiãno
8. Kosher sãlt ãnd crãcked blãck pepper , to tãste

Instructions

1. Remove tenderloin from refrigerãtor ãnd let stãnd ãt room temperãture for 1 hour before roãsting.
2. Using ã shãrp, flexible knife, trim the "silver" membrãne from the surfãce of the tenderloin ãnd tuck "tãil" underneãth to creãte ã tenderloin of even thickness.
3. Tie with kitchen twine. (Or, ãsk your butcher to prepãre your tenderloin for roãsting.)
4. Rub the tied tenderloin with ãbout 2 tãblespoons of olive oil. Sprinkle eãch side liberãlly with kosher sãlt ãnd crãcked blãck pepper, pressing to ãdhere.
5. Preheãt oven to 475 degrees F with rãck in middle position.
6. For more recipe... https://stripedspatula.com/beef-tenderloin-with-cognac-cream-sauce/

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