Beef Tenderloin with Cognac Mushroom Sauce

By Tracyjo

Ingredients

• 2 shallots finely chopped or 1 medium onion
• 2 large garlic cloves finely chopped
• 1/2 cup cognac
• 1/2 cup sherry
• 1 1/2 cup heavy whipping cream
• 2 t black pepper, less if desired
• 1 t dijon mustard
• 1 T fresh chopped parsley
• diced mushrooms to your liking

Details

Servings 5

Preparation

Step 1

Saute mushrooms in olive oil. Set aside. Saute chopped shallots and garlic. Add cognac and sherry. Cook until reduced in half. Add the whipping cream and reduce to about 1 cup. Add remaining ingredients.
You may make it a day in advance and just heat before serving.
Tenderloin: Get the "choice" beef tenderloin. Use about 1/2 pound per person plus maybe 1-2 pould extra for a large group.
Season tenderloin generously with fresh ground pepper. Preheat oven to 500°. Place the tenderloin on a broiling pan uncovered. Place a meat thermometer into the center of the tenderloin.
Turn down the oven to 225°. Cook the tenderloin until the temperature reads about 140°. This is medium rare. Remove the tenderloin from the oven and let set for about 10 minutes. The temperature will rise about 5-10 degrees. 145°is medium. If you like it a little more pink, remove it at 135° and serve before it reaches 150°.
Slice inot desired thickness and pour the cognac sauce and serve.