BEEF TENDERLOIN & COGNAC CREAM SAUCE
- 11/2 to 2 Kilos beef tenderloin (about 18-inches in length)
- 4 tablespoons olive oil, divided
- Australian Kosher salt
- Coarsely cracked pepper
- 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.)
- 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.
- Preheat oven to 250 degrees C with rack in middle position.
- 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.
- 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.
COGNAC CREAM SAUCE INGREDIENTS
- 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
- Australian Kosher salt & cracked black pepper , to taste.
MAKE THE COGNAC CREAM SAUCE AND SERVE
- 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.
- 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.
- Carefully remove the twine from the tenderloin and cut meat into 1/2-inch slices. Drizzle with Cognac Cream Sauce at the table.