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Garlic-Roasted Chateau-Briand with Cognac-Mustard Sauce
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Brief Description
Roasted beef tenderloin with cognac-mustard sauce.
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Main Ingredient
beef tenderloin
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Category: Beef
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Cuisine: French
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Prep Time: 25 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 2 pounds - to 2-1/2 pounds beef tenderloin
- 2 cloves - garlic (medium) finely slivered
- 1 1/2 tablespoons - olive oil
- 1 tablespoons - unsalted butter
- 4 - medium shallots minced
- 2 cups - beef stock (broth)
- 2 tablespoons - Cognac (brandy)
- 2 tablespoons - Dijon mustard
- 3 tablespoons - minced fresh parsley
- 1/2 cups - (1/2 cup = 1 stick) unsalted butter cut into 8 pieces
- - salt and pepper to taste
Directions:
Preheat oven to 500° F. Cut 3/4-inch deep slits into the meat (about 6) and insert garlic clove slices into slits. Brush meat with 1 tablespoon olive oil.
Heat remaining oil in heavy large skillet over medium-high heat. Add meat and brown on all sides (about 3 minutes). Do not wash skillet.
Roast meat in preheated oven according to butcher (about 10 minutes per pound).
For Sauce:
Melt 1 tablespoon butter in same skillet. Add shallots and cook until softened, about 5 minutes.
Pour off fat from roasting pan. Set pan over high heat. Stir in stock, scraping up brown pieces. Add to shallots. Boil for about 5 minutes.
Add cognac and boil for 1 minute. Reduce heat to low. Whisk in mustard. Stir in parsley. Whisk in butter one piece at a time. Season with salt and pepper.
Cut meat into 1/2-inch slices. Spoon sauce over.
Bon Appetit!
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