Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce
Photo by Scott Phillips

Ingredients

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

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

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