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Malou's Beef Tenderloin With Cognac-Mustard Cream Sauce Recipe

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This recipe for Malou's Beef Tenderloin With Cognac-Mustard Cream Sauce, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Piece (2 Lbs.) beef tenderloin
1 Tbsp olive oil
1 tsp salt
1/4 freshly ground pepper
2 Tbsp unsalted butter
1 large shallot minced
1/2 pound fresh mushrooms sliced
1/3 cup cognac or brandy
1 cup whipping cream or half and half
1 Tbsp Dijon mustard
1 Tbsp minced fresh thyme leaves

Directions:
Directions:
Heat oven to 425 degrees. Melt oil in medium skillet over high heat. Season beef with salt and pepper. Place in skillet and brown quickly on all sides. Place beef on a foil-lined roasting pan: cook to medium rare, 25 minutes, or until instant-read thermometer reads about 130 degrees. Remove tenderloin from pan let rest, loosely tented with foil. Cognac Mustard Cream Sauce: Meanwhile, melt butter in original skillet over medium heat. Add shallots, cook stirring occasionally until slightly softened, about 1 minute, add mushrooms cook 4 minutes. Pour Cognac into pan, increased heat to high. Boil, scraping bottom of pan to loosen brown bits, until reduced by half, about 2 minutes. Stir in cream, mustard, and thyme. Boil until cream has reduced and thickened, about 5 minutes. Season to taste with additional salt and pepper as needed. Remove from heat. Slice beef into 1/2 inch thick slices. Pour sauce over slices to serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min. cook 35 min.

 

 

 

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