Cognac Cream Sauce is my favorite accompaniment to beef
tenderloin. It’s rich and elegant, yet incredibly easy to make in the
roasting pan while the tenderloin rests on a cutting board.
Thickened heavy cream creates a velvety base for the
sauce, while the cognac imparts a warm depth of flavor, contrasted by the
bright tang of Dijon mustard. The nutty flavor of Parmigiano Reggiano
and floral chopped thyme round out the sauce for a fresh finish.
Ingredients
- 4-1/2 to 5 pound beef tenderloin (about 18-inches in length)
- 4 tablespoons olive oil , divided
- Kosher salt
- coarsely cracked pepper
FOR THE COGNAC CREAM SAUCE
- 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 tablespoonsDijon mustard
- 1 teaspoon chopped thyme leaves
- 1/4 cup grated Parmigiano Reggiano
- Kosher salt and cracked black pepper , to taste
Instructions
- Remove tenderloin from refrigerator and let stand at room temperature for 1 hour before roasting. Using a sharp, flexible knife, trim the "silver" membrane from the surface of the tenderloin and tuck "tail" underneath to create a tenderloin of even thickness. Tie with kitchen twine. (Or, ask your butcher to prepare your tenderloin for roasting.)
- Rub the tied tenderloin with about 2 tablespoons of olive oil. Sprinkle each side liberally with kosher salt and cracked black pepper, pressing to adhere.
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