Beef Tenderloin With Cognac Cream Sauce

Juicy slices of Beef Tenderloin with Cognac Cream Sauce make an elegant and impressive centerpiece to any special occasion dinner.


4-1/2 to 5 pound beef tenderloin (about 18-inches in length)
4 tablespoons olive oil , divided
Kosher salt
coarsely cracked pepper

2 tablespoons unsalted butter
1/4 cup chopped shallots
1/2 cup Cognac , plus 1-1/2 teaspoons
3 cups heavy cream
2-1/2 tablespoons Dijon mustard
1 teaspoon chopped thyme leaves
1/4 cup grated Parmigiano Reggiano
Kosher salt and cracked black pepper , to taste

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Visit Beef Tenderloin With Cognac Cream Sauce By Striped Spatula - Striped Spatula @ for full recipe

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