Beef Tenderloin with Cognac Cream Sauce

• Meat

  • 4 1/2 lb Beef tenderloin

• Produce

  • 1/4 cup Shallots
  • 1 tsp Thyme, leaves

• Condiments

  • 2 1/2 tbsp Dijon mustard

• Baking & Spices

  • 1 Kosher salt
  • 1 Kosher salt and cracked black pepper
  • 1 Pepper, coarsely cracked

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 3 cups Heavy cream
  • 1/4 cup Parmigiano-reggiano, grated

• Beer, Wine & Liquor

  • 1/2 cup Cognac

Found on stripedspatula.com

Description

Ingredients

• 4 -1/2 to 5 pound beef tenderloin (about 18-inches in length)
• 4 tablespoons olive oil, divided
• Kosher salt
• coarsely cracked pepper
• 2 tablespoons unsalted butter
• 1/4 cup chopped shallots
• 1/2 cup plus 1-1/2 teaspoons Cognac
• 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

Directions

• 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.)
• Rub the tied tenderloin with about 2 tablespoons of olive oil. Sprinkle each side liberally with kosher salt and cracked black pepper, pressing to adhere.
• Preheat oven to 475 degrees F with rack in middle position.
• Place a large stove-top safe roasting pan over high heat and add about 2 tablespoons olive oil to coat the bottom of the pan, heating until hot but not smoking. Sear the tenderloin for about 3-4 minutes per side, until well-browned. Remove tenderloin from roasting pan and carefully clean pan with a paper towel in a pair of tongs.
• Place a roasting rack in the pan and set seared tenderloin on rack. Roast until desired internal temperature is reached in the thickest part of the meat, 125 degrees F for medium rare, about 20-25 minutes. Remove from oven, transfer tenderloin to a cutting board, tent with foil, and let rest for 10-15 minutes.
• Remove the roasting rack from the pan and place the pan on the stove over medium heat. Add butter and chopped shallots and sauté until shallots are soft and lightly-browned. Remove the pan from heat, carefully pour in 1/2 cup cognac, and scrape up the brown bits from the bottom of the pan. Return to heat and let simmer for 1-2 minutes.
• Whisk in heavy cream and Dijon mustard. Gently simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes. Whisk in Parmigiano Reggiano until melted and smooth. Turn off the heat and add remaining 1-1/2 teaspoons cognac and chopped thyme leaves. Season sauce to taste with salt and pepper.
• Carefully remove the twine from the tenderloin and cut meat into 1/2-inch slices. Drizzle with Cognac Cream Sauce at the table.