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 the oil.
Set aside.

Preheat the oven to 450 degrees.
In a large skillet, heat the remaining 1/2 tablespoon oil over medium-high heat.
Brown the meat quickly on all sides. Remove the meat to a rack in a roasting pan.
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 shallots.
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.

8 servings.

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