Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce

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...

View full recipe at Fine Cooking