- 2
Ingredients
- 1 pound tenderloin of beef, preferably center cut, trimmed of all silverskin, close to room temperature
- Kosher or sea salt
- Freshly ground black pepper
- Granulated garlic (optional, I use Penzey’s)
- Olive oil, about 1 tablespoon
- Cognac-Dijon Cream Sauce
- 1/3 cup cognac or brandy
- 1/2 cup creme fraiche or heavy cream
- 2-3 teaspoons smooth Dijon mustard (I use Maille)
- 2 teaspoons fresh chopped tarragon
Preparation
Step 1
Tie the tenderloin with kitchen twine at about 1″ intervals to help maintain it’s shape and roast evenly. Liberally sprinkle all sides with kosher salt, pepper and if using, granulated garlic. Rub with olive oil.
Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with foil, top with a wire rack and set aside.
Place a heavy skillet or fry pan over medium-high heat. When the pan is very hot, place the beef in the pan and sear on all sides, turning when a nice brown crust forms. After sides are seared, turn briefly on the ends to sear them as well. Place beef on the wire rack and set the pan aside. DO NOT WASH IT.
Place seared beef on the wire rack in the oven and roast until the beef reaches an internal temperature of 120-125 degrees for rare or 130-135 for medium-rare and 140-145 for medium with a digital thermometer. Test at about 18-20 minutes and roast longer if needed. When I do a 1 1/2 pound piece in my convection oven it takes about 18 minutes. Timing will depend on how long you sear the meat, your oven, etc.
Remove beef from the oven and allow to rest in a warm place for 15-20 minutes. This gives you time to make a sauce or finish up your side dishes. Remove the twine, slice and enjoy.
Cognac-Dijon Cream Sauce
Using the pan in which you seared the beef tenderloin, return the pan to medium heat. Pour off any fat, leaving the browned bits of meat.
Off the heat, add the cognac then return pan to the heat and stir, scraping up the browned bits of meat stuck to the bottom. This is called deglazing the pan. Allow the cognac to cook down for a minute or two, then whisk in creme fraiche or cream. When that is smooth, add the Dijon and tarragon. Taste and adjust the flavors with salt and pepper if needed, but it may not need a thing.