Garlic-Roasted Chateaubriand with Cognac Mustard Sauce
- 2 beef tenderloins (2½ lbs each), Chateaubriand cut, trimmed of fat and sinew
- 5 medium garlic cloves, slivered
- 2 ½ T extra virgin olive oil
- 1 ½ tbsp unsalted butter
- ***Cognac Mustard Sauce***
- 1 ½ T unsalted butter or margarine
- 4 medium shallots, minced
- 2 C beef broth
- 2 T Cognac
- 2 T Dijon mustard
- 3 T minced fresh parsley
- salt and freshly ground pepper to taste
1. With a small sharp knife, make several ¾ inch-deep slits in the meat. Insert garlic slivers into the slits. Brush the meat with 2 tbsp of the olive oil. Set aside.
2. Preheat the oven to 450°.
3. In a large skillet, heat the remaining oil over medium-high heat. Brown the meat quickly on all sides. Remove the meat to a rack in a roasting pan. Set the skillet aside.
4. Roast the meat to the desired doneness, about 20 minutes for medium-rare.
5. For the sauce, melt 1 ½ tbsps of butter in reserved skillet. Add the shallots and sauté until softened, about four minutes.
6. Remove the tenderloins from the roasting pan to a warm platter, set aside, covered loosely with foil.
7. Skim the fat from the pan. Over high heat, stir in the beef broth, scraping up the brown bits. Add the shallots and bring to a boil and cook until reduced by half.
8. Add the Cognac and boil one minute. Reduce heat to low. Whisk in the mustard.
9. Cut the stick of butter into 8 pieces and whisk in one piece at a time. Stir until the butter is melted. Add the parsley and season with salt and pepper
10. Carve the meat into ½-inch slices.
11. Spoon sauce over meat and serve immediately.
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