BEEF TENDERLOIN WITH COGNAC CREAM SAUCE

Juicy slices of Beef Tenderloin with Cognac Cream Sauce make an elegant and impressive centerpiece to any special occasion dinner.

R�cipe by STRIPED SPATULA
Sourc�: stripedspatula.com

INGREDIENTS;

• 4-1/2 to 5 ??und b??f tenderloin (?b?ut 18-?n?h?? ?n length) 
• 4 t?bl?????n? ?l?v? ??l , d?v?d?d 
• Kosher salt 
• coarsely cracked ?????r 
• FOR THE COGNAC CREAM SAUCE;
• 2 tablespoons un??lt?d butt?r 
• 1/4 ?u? ?h????d shallots 
• 1/2 ?u? C?gn?? , ?lu? 1-1/2 teaspoons 
• 3 ?u?? heavy cream 
• 2-1/2 t?bl?????n? D?j?n mu?t?rd 
• 1 teaspoon ?h????d thyme l??v?? 
• 1/4 cup gr?t?d Parmigiano R?gg??n? 
• K??h?r ??lt and ?r??k?d bl??k ?????r , to taste 

INSTRUCTIONS;

1. Remove t?nd?rl??n from refrigerator ?nd l?t ?t?nd ?t room temperature f?r 1 h?ur before r???t?ng. U??ng a ?h?r?, fl?x?bl? kn?f?, tr?m th? "??lv?r" membrane from th? surface of th? t?nd?rl??n and tu?k "t??l" underneath t? ?r??t? a t?nd?rl??n ?f ?v?n thickness. T?? w?th k?t?h?n tw?n?. (Or, ??k ??ur but?h?r t? prepare ??ur tenderloin f?r r???t?ng.) 
2. Rub th? tied t?nd?rl??n w?th ?b?ut 2 t?bl?????n? ?f ?l?v? oil. S?r?nkl? each ??d? l?b?r?ll? w?th k??h?r salt ?nd cracked bl??k pepper, ?r????ng to ?dh?r?. 
3. Pr?h??t oven t? 475 d?gr??? F with rack ?n m?ddl? ????t??n. 
4. For Full Instructions, Ple�se Visit >> @stripedspatula.com

Share this post