STUFFED TENDERLOIN WITH COGNAC SAUCE Recipe
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Category: |
Category: |
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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
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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 400°F. 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. |
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Number Of
Servings: |
Number Of
Servings:8 |
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