Garlic-Roasted Chateaubriand with Cognac Mustard Sauce Tom & Kari|
2 beef tenderloins (2 & 1/2 pounds each) Chateaubriand cut,
trimmed of fat and sinew
3 medium garlic cloves, slivered
2 & 1/2 tablespoons extra virgin olive oil
1 & 1/2 tablespoons unsalted butter
Cognac Mustard Sauce:
8 tablespoons (1 stick) plus 1 & 1/2 tablespoons unsalted butter
4 medium shallots, minced
2 cups beef broth
2 tablespoons Cognac
2 tablespoons Dijon mustard
3 tablespoons minced fresh parsley
Salt and freshly ground pepper to taste
With a small sharp knife, make several 1/4-inch-deep slits in the meat.
Insert garlic slivers into the slits. Brush the meat with 2 tablespoons of
Preheat the oven to 450 degrees.
In a large skillet, heat the remaining 1/2 tablespoon oil over medium-high
Brown the meat quickly on all sides. Remove the meat to a rack in a roasting
Set the skillet aside. Roast the meat to the desired doneness, about 20
minutes for medium-rare.
For the sauce, melt 1 & 1/2 tablespoons of butter in reserved skillet. Add
the shallots and saute until softened, about 4 minutes.
Remove the tenderloins from the roasting pan to a warm platter. Set aside,
covered loosely in foil.
Skim the fat from the pan.
Over high heat, stir in the beef broth, scraping up browned bits. Add the
Bring to a boil and cook until reduced by half.
Add the Cognac and boil 1 minute. Reduce the heat to low. Whisk in the
mustard. Cut the stick of butter into 8 pieces and whisk in 1 piece at a time.
Stir until the butter is melted. Add the parsley and season with salt and
freshly ground pepper.
Carve the meat into 1/2 - inch slices. Spoon sauce over and serve immediately.
Go To Previous Page