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  • Beef Tenderloin With Cognac Mustard Cream Sauce

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    Beef Tenderloin With Cognac Mustard Cream Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 1 x (2 lb) beef tenderloin
    • 1 tsp salt
    • 1/4 tsp freshly grnd pepper
    • 2 Tbsp. unsalted butter
    • 1 lrg shallot, chopped
    • 1/2 lb fresh mushrooms, sliced (2 1/2 c.)
    • 1/3 c. Cognac or possibly brandy
    • 1 c. whipping cream or possibly half-and-half
    • 1 Tbsp. Dijon mustard
    • 1 tsp chopped fresh thyme leaves Heat oven to 425 degrees.

    Directions

    1. Heat oil in medium skillet over high heat. Season beef with salt and pepper. Place in skillet and brown quickly on all sides. Place beef on a foil-lined roasting pan; cook to medium-rare, 25 min, or possibly till an instant-read thermometer reads about 130 degrees F. Remove tenderloin from pan; let rest, loosely tented with foil.
    2. Meanwhile, heat butter in original skillet over medium heat. Add in shallot; cook, stirring occasionally, till slightly softened, about 1 minute. Add in mushrooms; cook 4 min.
    3. Pour cognac into pan; increase heat to high. Boil, scraping bottom of pan to loosen brown bits, till reduced by half, about 2 min. Stir in cream, Dijon mustard and thyme. Boil till cream has reduced and thickened, about 5 min. Season to taste with additional salt and pepper, as needed. Remove from heat.
    4. Slice beef into 1/2 inch-thick slices. Pour sauce over slices to serve.

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