Chateaubriand With Cognac Sauce

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 (2 -2 1/2 lb) beef tenderloin steaks, 2-1/2 lbs each (1.25 kg each)
• 5 garlic cloves, peeled and finely slivered
• 2 1/2 tablespoons olive oil
• 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
• 4 medium shallots, minced
• 2 cups beef stock
• 2 tablespoons cognac or 2 tablespoons brandy
• 2 tablespoons dijon mustard
• 1/2 cup real butter, cut into 8 pieces
• 3 tablespoons chopped fresh parsley
• salt and pepper

Recipe

• 1 cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
• 2 preheat oven to 450°f degrees.
• 3 in large skillet, heat oil and brown meat on all sides.
• 4 place meat on a rack in roasting pan; set skillet aside.
• 5 roast meat to desired doneness, about 40 minutes for medium-rare.
• 6 to make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
• 7 stir in stock, scraping up brown bits.
• 8 bring to a boil and cook until reduced by half.
• 9 add cognac and boil one minute.
• 10 reduce heat to low and whisk in mustard, then butter, one piece at a time.
• 11 cook just until butter is melted.
• 12 stir in parsley and season to taste with salt and freshly ground black pepper.
• 13 carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.