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Recipe Detail

Garlic-Roasted Chateau-Briand with Cognac-Mustard Sauce

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Number of Servings:

Ingredients:

  1. 2 pounds - to 2-1/2 pounds beef tenderloin
  2. 2 cloves - garlic (medium) finely slivered
  3. 1 1/2 tablespoons - olive oil
  4. 1 tablespoons - unsalted butter
  5. 4 - medium shallots minced
  6. 2 cups - beef stock (broth)
  7. 2 tablespoons - Cognac (brandy)
  8. 2 tablespoons - Dijon mustard
  9. 3 tablespoons - minced fresh parsley
  10. 1/2 cups - (1/2 cup = 1 stick) unsalted butter cut into 8 pieces
  11. - 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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