Beef Tenderloin with Cognac Sauce

Beef Tenderloin with Cognac Sauce
This Beef Tenderloin with Cognac Sauce recipe has special occasions written all over it. This was our New Year’s Eve dinner as we filmed the video! A fantastic cut of beef with a sinfully creamy cognac sauce over the top. Pick your favorite sides (we chose prosciutto wrapped asparagus and wild rice hotdish) and a nice bottle of Cabernet Sauvignon and you are set to impress with this dish!
Ingredients
• 4 lb Beef Tenderloin Roast – trimmed of fat
• 4 Tbsp Butter
• 1/2 cup Shallots – chopped
• 2 tsp Brown Sugar
• 2 cups Chicken Broth
• 1 cup Beef Broth – save the second cup in the can for thickening the sauce
• 1 cup Brandy or Cognac
• 1/2 cup Whipping Cream
• Salt and Pepper
• Fresh Chives – chopped for garnish
• 2-1/2 Tbsp Corn Starch
Directions
• For the Sauce
• Melt 2 Tbsp butter in a medium saucepan over medium heat.
• Add shallots and sauté until they are tender, about 5 minutes. Add brown sugar and stir for 1 minute.
• Add chicken broth, beef broth and cognac or brandy. Simmer until the sauce is reduced to about 1 cup, about 25-30 minutes.
• Whisk 1/2 cup beef broth with corn starch until smooth.
• Add cream to pan and bring to a simmer. While whisking, slowly add corn starch mixture to the cream sauce until it reaches desired thickness.
• For the Beef
• Preheat oven to 400F.
• Trim the roast of any fat and remove the silvery membrane.
• Melt 2 Tbsp butter in an oven proof pan on the stove over medium high heat.
• Generously season the roast with salt and pepper, then place in melted butter. Sear the roast for a couple minutes then turn so it creates a crust on the whole roast.
• Place pan in oven and roast until internal temperature reaches 125F for medium rare.
• Allow roast to rest uncovered for at least 10 minutes before carving.
• Serving
• Spoon sauce over tenderloin medallion and top with chives.