Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

Ingredients

• 1 medium clove garlic, mashed to a paste
• 1 trimmed whole beef tenderloin (3-½ to 4 lb.)
• ½ cup Cognac
• 2 Tbs. unsalted butter
• 2 tsp. Worcestershire sauce
• 1 Tbs. Worcestershire sauce
• 2 tsp. fresh lemon juice; more as needed
• + 14 more ingredients
• • 2 tsp. freshly cracked black pepper
  • 2 tsp. Dijon mustard
  • 1 tsp. soy sauce
  • Kosher salt
  • 2 Tbs. olive oil
  • ¼ oz. finely grated Parmigiano-Reggiano (¼ cup using a rasp grater)
  • Freshly ground black pepper
  • 1 tsp. finely chopped fresh thyme
  • 1 tsp. honey
  • 3 cups unsalted or lower-salt chicken stock or broth
  • ¼ cup minced shallot
  • 2 cups heavy cream
  • 4 small sprigs fresh thyme
  • 1 Tbs. Dijon mustard

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours. Remove the beef from the refrigerat...

View full recipe at Fine Cooking