The F.U.N. Place Recipe Box Archives

Chateaubraind with Cognac Sauce(beef tenderloin) for two

1 lb Beef tenderloin
2 medium garlic cloves finely slivered
2 1/2 Tbsp olive oil

Cognac Mustard sauce

3/4 TBSP Butter
2 medium shallots chopped finely
1 cup beef stock
1 TBSP Cognac or Brandy
1 TBSP Dijon mustard
1/4 c butter cut into pieces
1 TBSP fresh parsley
salt and freshly ground pepper to taste

Cut 3/4" slits in meat. Insert garlic slivers into slits.
Preheat oven to 450 F.
In skillet, heat oil and brown meat on all sides. Place meat on rack of roasting pan.
Set skillet aside. Roast meat for desired doneness... usually around 20-25 mins/pound.

To Make Sauce:

Melt first amount of butter in skillet. Add shallots and saute until softened.
Stir in stock, scraping up brown bits. Bring to a boil and cook until reduced by half.
Add cognac and boil one minute.
Reduce heat to low. Whisk in mustard then butter, one piece at a time.
Cook just until butter is melted. Stir in parsley.
Season lightly with salt and pepper.

Carve meat into 1/2 " slices. Spoon sauce over and serve immediately with a variety of fresh garden vegetables.

This is absolutely wonderful. A special occasion meal. Warning: Tenderloin is expensive!!!

Posted by Mirca on February 16, 1998

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