"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

STUFFED TENDERLOIN WITH COGNAC SAUCE Recipe

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This recipe for STUFFED TENDERLOIN WITH COGNAC SAUCE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds center-cut beef tenderloin
1/4 pound oyster mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
2 large shallots, chopped
2 large cloves garlic, minced Sauce
2 Tbsp. olive oil, divided
1/4 cup Cognac
1/2 teaspoon kosher salt
1/2 teaspoon cracker pepper
4 ounces crumbled blue cheese

COGNAC SAUCE:
4 tablespoons butter (divided)
2 shallot, chopped
2 large cloves garlic, minced
1 cup Cognac
2 cups beef broth
2 tablespoons flour

Directions:
Directions:
Butterfly beef tenderloin and set aside. In medium skillet, heat 1 tablespoon of the oil . Add mushrooms, shallots, garlic, Cognac, salt, arid pepper; cook for 4 to 5 minutes. Cool. Stir in blue cheese. Spread mushroom mixture over meat and roll up jellyroll style. Secure with string. Rub outside with remaining 1 tablespoon oil. Place on rack in shallow roasting pan. Bake in 400F. oven for 45 to 55 minutes. Let stand covered for 10 minutes before slicing. Serve with Cognac Sauce (recipe follows).

COGNAC SAUCE:
In medium skillet over medium-high heat, melt 2 tablespoons of the butter. Add shallots and garlic; cook for 1 to 2 minutes. Stir in Cognac. Cook until mixture is reduced by one-half. Add broth to skillet and bring to a boil. In small bowl, melt remaining 2 tablespoons butter; stir in flour. Whisk into sauce and cook for 2 to minutes to thicken slightly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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