Beef Tenderloin with Cognac Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 6 small or 3 large beef tenderloins 2 cm / thick
For the Sauce
  • 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
Instructions/ Εκτέλεση
For the Sauce
  1. Melt the butter in a saucepan over medium-low heat.
  2. Add the shallot and sauté, until tender, about 3 minutes.
  3. Add the Cognac, turn the heat up to high, and boil until it has reduced to half, about 2 to 3 minutes.
  4. Add the stock and thyme and boil until it has reduced to just over 1 cup, 15 to 20 minutes.
  5. Discard the thyme sprigs.
  6. Stir in the cream and black pepper and lower the heat to have a gentle boil.
  7. Cook, stirring occasionally, until the sauce is reduced to 2 cups about 20 minutes.
  8. Remove from the heat and whisk in the graviera cheese or gruyere, mustard, lemon juice, and Worcestershire sauce.
  9. When the cheese has melted, check and if necessary season with more salt, pepper, or lemon juice.
  10. With a stick blender mash the onion chunks and everything that was left from the thyme into a fine textured sauce.
  11. When sauce is in the middle of getting ready, fire up your BBQ, salt and pepper the beef tenderloins and grill them.
  12. In mine it takes about 3 minutes per side for this thickness.
  13. Serve with the sauce and mashed potatoes.
Notes/ Σημειώσεις
Recipe adapted from
Recipe by Culinary Flavors at