Beef Tenderloin With Cognac Mustard Cream Sauce Recipe Recipe

Name: Beef Tenderloin With Cognac Mustard Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 1 x (2 lb) beef tenderloin; 1 tsp salt; 1/4 tsp freshly grnd pepper; 2 Tbsp. unsalted butter; 1 lrg shallot, chopped; 1/2 lb fresh mushrooms, sliced (2 1/2 c.); 1/3 c. Cognac or possibly brandy; 1 c. whipping cream or possibly half-and-half; 1 Tbsp. Dijon mustard; 1 tsp chopped fresh thyme leaves Heat oven to 425 degrees.

Servings: persons

1 Tbsp. extra virgin olive oil
1 x (2 lb) beef tenderloin
1 tsp salt
1/4 tsp freshly grnd pepper
2 Tbsp. unsalted butter
1 lrg shallot, chopped
1/2 lb fresh mushrooms, sliced (2 1/2 c.)
1/3 c. Cognac or possibly brandy
1 c. whipping cream or possibly half-and-half
1 Tbsp. Dijon mustard
1 tsp chopped fresh thyme leaves Heat oven to 425 degrees.

1
Heat oil in medium skillet over high heat.
2
Season beef with salt and pepper.
3
Place in skillet and brown quickly on all sides.
4
Place beef on a foil-lined roasting pan; cook to medium-rare, 25 min, or possibly till an instant-read thermometer reads about 130 degrees F. Remove tenderloin from pan; let rest, loosely tented with foil.
5
Meanwhile, heat butter in original skillet over medium heat.
6
Add in shallot; cook, stirring occasionally, till slightly softened, about 1 minute.
7
Add in mushrooms; cook 4 min.
8
Pour cognac into pan; increase heat to high.
9
Boil, scraping bottom of pan to loosen brown bits, till reduced by half, about 2 min.
10
Stir in cream, Dijon mustard and thyme.
11
Boil till cream has reduced and thickened, about 5 min.
12
Season to taste with additional salt and pepper, as needed.
13
Remove from heat.
14
Slice beef into 1/2 inch-thick slices.
15
Pour sauce over slices to serve.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 1 x (2 lb) beef tenderloin, 1 tsp salt, 1/4 tsp freshly grnd pepper, and more.

Yes, Beef Tenderloin With Cognac Mustard Cream Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin With Cognac Mustard Cream Sauce Recipe

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