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
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
- For the Beef:
- Preheat oven to 425°F.
- In a small bowl, combine the salt and pepper, mustard, Worcestershire, garlic, honey, soy sauce, thyme, and olive oil; set aside.
- 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).
- 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.
- For the Sauce:
- Melt the butter in a large skillet over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
- 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.
- 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.
- 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.
- Make Ahead Tips:
- 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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