| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Southern |
8 |
Servings |
INGREDIENTS
| 2 |
|
2 lb trimmed tenderloin beef |
| 4 |
md |
Cloves garlic, slivered |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 4 |
md |
Minced shallots |
| 2 |
c |
Beef broth |
| 2 |
tb |
Cognac |
| 2 |
tb |
Dijon mustard |
| 3 |
tb |
Minced fresh parsley |
| 1/2 |
c |
Unsalted butter, cut into 8 |
|
|
Pieces |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
Ellen Woolley, Mandeville, LA |
INSTRUCTIONS
Preheat oven to 450 degrees. Cut 3/4 inch deep slits in meat. Insert
garlic slivers into slits. Brush meat with 2 T of 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 donenesss, about 30 minutes for rare. For sauce: Melt 1 T 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 for 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.
Cut meat into 1/2 inch slices. Arrange slices on individual plates. Spoon
sauce over. Serve immediately.
"Louisiana Kitchen Classics", 1991, Cookbook Publishing Co.
From: Barbara O'keefe
Posted to MM-Recipes Digest by BobbieB1@aol.com on Nov 23, 1998
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