Holiday Dinner— Beef Tenderloin with Cognac Herb Cream Sauce

When I’m creating recipes in the kitchen one of my favorite things to make are sauces.  They can add so much flavor to a dish and elevate everything from weeknight cooking to your holiday dinner.  This Cognac Herb Cream Sauce is deliciously indulgent and makes for a wonderful accompaniment to beef or pork tenderloin. As a bonus–this sauce can be made ahead of time and rewarmed before serving.

Merry Merry!

Holiday Dinner--- Beef Tenderloin with Cognac Herb Cream Sauce

 

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Author: Tonja Engen

Ingredients

• For the Beef:
• beef tenderloin (2½ or 5 pound)
• 2 tsp.Kosher salt
• 1 tsp. freshly ground black pepper
• 1 Tbls. Dijon mustard
• 1 Tbls. Worcestershire sauce
• 1 garlic clove, minced
• 1 tsp. honey
• 1 tsp. soy sauce
• 1 tsp. finely chopped fresh thyme
• 2 Tbs. olive oil
• For the Sauce:
• 2 Tbls. unsalted butter
• 2 shallots, minced
• ½ cup Cognac
• 3 cups chicken stock
• 4 sprigs fresh thyme
• 2 cups heavy cream
• 2 tsp. freshly cracked black pepper
• ¼ cup grated Parmigiano-Reggiano
• 2 tsp. Dijon mustard
• 2 tsp. fresh lemon juice; more as needed
• 2 tsp. Worcestershire sauce

Instructions

1. For the Beef:
2. Preheat oven to 425°F.
3. In a small bowl, combine the salt and pepper, mustard, Worcestershire, garlic, honey, soy sauce, thyme, and olive oil; set aside.
4. Brush the glaze over all of the beef. Place the roast on a large rimmed baking sheet or roasting pan and roast until an instant-read thermometer inserted in the center reads 120 degrees F. for rare, 130 F. for medium-rare, or 135 F. for medium (25-45 minutes for a 5-pound roast or 20-30 minutes for a 2½ pound roast).
5. Cover the tenderloin loosely with foil, and let it rest for 10 to 15 minutes. Slice the tenderloin into ½ inch thick slices and serve the beef with the sauce.
6. For the Sauce:
7. Melt the butter in a large skillet over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
8. Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
9. Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
10. Remove from the heat and whisk in the Parmesan, mustard, lemon juice, and Worcestershire sauce. Season to taste with more salt and pepper if needed.
11. Make Ahead Tips:
12. The sauce may be made 1 day ahead, but be sure to let it cool before covering and refrigerating. Reheat gently.

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