Recipe Box < Beef Recipes 

Beef Tenderloin with Cognac Shallot Sauce

What is needeed: 

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Large skillet

Roasting pan with rack

Tongs

Small paring knife

Measuring spoons

Aluminum foil

Large knife

Serving platter

Ingredients:

4 lb. beef tenderloin, trimmed

1 Tablespoon garlic

2 Tablespoon extra virgin olive oil

Pre-heat oven to 450 degrees. Place large skillet over medium high heat and add 1 Tablespoon olive oil. With paring knife make random small slits, approximately 6-8, in tenderloin. With the tip of the paring knife, scoop some garlic from the jar and press the tip of the knife with garlic into pre-cut slits. Rub 1 Tablespoon olive oil over tenderloin. Place tenderloin in large skillet and brown on all sides. Use tongs to turn the tenderloin. Don't over brown. Brown each side for 1-2 minutes. Place browned tenderloin onto roasting rack. Place roasting pan into oven on middle shelf. Roast 30 minutes for rare; 40 minutes for medium.

While roast is in the oven, prepare Cognac Shallot Sauce.

When roast is done, remove from roasting pan onto a sheet of aluminum foil. Wrap foil around roast and let sit for 10 minutes.

Slice roast and arrange on serving platter. Pour cognac sauce over tenderloin and serve.

Serving suggestions:

Serve fresh, steamed asparagus or artichokes with lemon butter.

Serve boiled red skin potatoes tossed with butter and fresh parsley.

Serve dinner rolls.

For dessert, purchase store bought shortbread cookies and vanilla ice cream. Scoop ice cream into small wine glasses or custard dishes and place one or two shortbread cookies on the side.

For an elegant dinner, serve Creme Brulee for dessert.