Recipe by Lennie
Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party.
- 2 (2 -2 1/2 lb) beef tenderloin steaks, 2-1/2 lbs each (1.25 kg each)
- 5 garlic cloves, peeled and finely slivered
- 2 1⁄2 tablespoons olive oil
Cognac Mustard Sauce
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine
- 4 medium shallots, minced
- 2 cups beef stock
- 2 tablespoons cognac or 2 tablespoons brandy
- 2 tablespoons Dijon mustard
- 1⁄2 cup real butter, cut into 8 pieces
- 3 tablespoons chopped fresh parsley
- salt and pepper
Directions See How It's Made
- Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
- Preheat oven to 450°F degrees.
- In large skillet, heat oil and brown meat on all sides.
- Place meat on a rack in roasting pan; set skillet aside.
- Roast meat to desired doneness, about 40 minutes for medium-rare.
- To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
- Stir in stock, scraping up brown bits.
- Bring to a boil and cook until reduced by half.
- Add cognac and boil one minute.
- Reduce heat to low and whisk in mustard, then butter, one piece at a time.
- Cook just until butter is melted.
- Stir in parsley and season to taste with salt and freshly ground black pepper.
- Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.