Ingredients
- 1 (4-pound) beef tenderloin
- Kosher salt and coarsely ground black pepper
- 2 tablespoons vegetable oil
- 1 handful fresh thyme sprigs
- 1 handful fresh rosemary sprigs
- 2 shallots, finely chopped
- 1/2 cup Cognac or brandy
- 1/2 cup demi-glace or dark stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons jarred green peppercorns, drained
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Step 1
Preheat the oven to 400 degrees F.
Pat the tenderloin dry with paper towels and sprinkle all sides with a generous amount of salt and pepper.
Place a large skilletover medium-high flame, drizzle with the oil, lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat is well-seared. Toss the fresh thyme and rosemary on top of the tenderloin and transfer the whole thing to the oven; roast for 20 to 25 minutes for medium-rare.
Remove the tenderloin to a cutting board to rest for 10 minutes before carving. Pour off the excess fat from the pan and put it back on the stove over medium-high heat. Add the shallots to the pan drippings, saute, stirring with a spoon to scrape up the flavors in the bottom. Take the pan off the heat and pour in the cognac Put the pan back on the heat and tilt it slightly over the burner to ignite the alcohol. Stir in the demi-glace and cream, simmer for about 1 minute to thicken the sauce so it coats a spoon. Finish the sauce by stirring in the mustard and peppercorns until incorporated. Taste and season with salt, if necessary.