Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

Photo by Scott Phillips
Ingredients
- Freshly ground black pepper
- 3 cups unsalted or lower-salt chicken stock or broth
- 2 Tbs. olive oil
- ¼ oz. finely grated Parmigiano-Reggiano (¼ cup using a rasp grater)
- 2 tsp. freshly cracked black pepper
- 4 small sprigs fresh thyme
- 1 tsp. honey
- + 14 more ingredients
-
- 1 trimmed whole beef tenderloin (3-½ to 4 lb.)
- 2 tsp. fresh lemon juice; more as needed
- 1 tsp. finely chopped fresh thyme
- 2 Tbs. unsalted butter
- 1 tsp. soy sauce
- ½ cup Cognac
- 1 Tbs. Worcestershire sauce
- 1 medium clove garlic, mashed to a paste
- ¼ cup minced shallot
- 1 Tbs. Dijon mustard
- 2 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 2 cups heavy cream
- Kosher salt
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...
Roast Beef recipes you also might like
Beef Tenderloin with Mustard-Tarragon Cream Sauce Recipe

Roast Beef Tenderloin with Port Sauce Recipe

Beef Tenderloin with Red-Wine and Marrow Sauce Recipe

Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce Recipe

Peppered Beef Tenderloin With Portobello-Marsala Sauce Recipe

Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries Recipe

Best Wine Deals
-
$16.9815% offLot 190 Alexander Valley Cabernet Sauvignon 2007
-
$29.9926% offWestport Rivers Brut Cuvee 2006
Comments