Beef Tenderloin with Cognac Sauce
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
- 6 small or 3 large beef tenderloins 2 cm / thick
- 2 tbsp butter
- 1 chopped shallot
- ½ cup Cognac
- 3 cups low sodium chicken stock
- 4 small sprigs fresh thyme
- 1 ½ cups heavy cream
- ½ cup evaporated milk 7.5% fat
- 2 tsp. mix of two peppers, pink and green grated
- ¼ cup graviera cheese or if you cannot find it, gruyere, grated
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 2 tsp Worcestershire sauce
- Melt the butter in a saucepan over medium-low heat.
- Add the shallot and sauté, until tender, about 3 minutes.
- Add the Cognac, turn the heat up to high, and boil until it has reduced to half, about 2 to 3 minutes.
- Add the stock and thyme and boil until it 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 have a gentle boil.
- Cook, stirring occasionally, until the sauce is reduced to 2 cups about 20 minutes.
- Remove from the heat and whisk in the graviera cheese or gruyere, mustard, lemon juice, and Worcestershire sauce.
- When the cheese has melted, check and if necessary season with more salt, pepper, or lemon juice.
- With a stick blender mash the onion chunks and everything that was left from the thyme into a fine textured sauce.
- When sauce is in the middle of getting ready, fire up your BBQ, salt and pepper the beef tenderloins and grill them.
- In mine it takes about 3 minutes per side for this thickness.
- Serve with the sauce and mashed potatoes.
Recipe adapted from finecooking.com
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/beef-tenderloin-with-cognac-sauce/
3.3.3070