INGREDIENTS
2 - 2½ lb. trimmed tenderloin beef
4 med. clove garlic, finely slivered
3 Tablespoons olive oil
1 Tablespoons unsalted butter
4 medium shallot, minced
2 cups beef broth
2 Tablespoons Cognac
2 Tablespoons Dijon mustard
3 Tablespoons fresh parsley, minced
1/2 cup unsalted butter cut into 8 pieces
1 Pkg Knorr brand Bearnaise sauce mix
salt
freshly ground pepper |
DIRECTIONS
Preheat oven to 450 deg. Cut 3/4-inch-deep slits in meat. Insert garlic slivers into
slits. Brush meat with 2 tablespoons oil. Heat remaining oil in heavy large skillet over
medium-high heat. Add meat and brown on all sides. Do not wash skillet. Set meat on rack
in roasting pan.
Roast to desired doneness, about 30 minutes for rare.
For sauce: Melt 1 tablespoon butter in same skillet. Add shallots and cook until softened,
about 5 minutes. Pour off fat from roasting pan. Set pan over high heat. Stir in broth,
scraping up browned bits. Add to shallots. Boil until reduced by half. Add Cognac and boil
1 minute. Reduce heat to low. Whisk in mustard. Stir in parsley. Whisk in butter 1 piece
at a time. Season with salt and pepper.
Prepare Bearnaise sauce according to directions on package. Whisk into the other sauce.
You can use either sauce alone, but I prefer to mix the two. I serve this with steamed
fresh broccoli and roast potatoes cooked in the same pan as the meat. |