Beef Tenderloin with Cognac Cream Sauce #dinner #recipes

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

Cognac Cream Sauce is my favorite accompaniment to beef tenderloin. it’s rich and elegant, yet incredibly easy to make in the roasting pan while the tenderloin rests on a cutting board.

Thickened heavy cream creates a velvety base for the sauce, while the cognac imparts a warm depth of flavor, contrasted by the bright tang of Dijon mustard. The nutty flavor of Parmigiano Reggiano and floral chopped thyme round out the sauce for a fresh finish.

For an impressive meal that your guests will rave about long past the holidays, Beef Tenderloin with Cognac Cream Sauce has “Santa’s Nice List” written all over it!

Also try our recipe Sliced Tenderloin Steak in Butter Sauce

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. 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.
3. Preheat oven to 475 degrees F with rack in middle position.
4. 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.
5. 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.

MAKE THE COGNAC CREAM SAUCE AND SERVE

1. 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.
2. 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.
3. Carefully remove the twine from the tenderloin and cut meat into 1/2-inch slices. Drizzle with Cognac Cream Sauce at the table.

Read more our recipe : Lemony Brussels Sprouts & Breadcrumb Spaghetti

For more detail : bit.ly/2GU353n