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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x (2 lb) beef tenderloin
- 1 tsp salt
- 1/4 tsp freshly grnd pepper
- 2 Tbsp. unsalted butter
- 1 lrg shallot, chopped
- 1/2 lb fresh mushrooms, sliced (2 1/2 c.)
- 1/3 c. Cognac or possibly brandy
- 1 c. whipping cream or possibly half-and-half
- 1 Tbsp. Dijon mustard
- 1 tsp chopped fresh thyme leaves Heat oven to 425 degrees.
Direcciones
- Heat oil in medium skillet over high heat. Season beef with salt and pepper. Place in skillet and brown quickly on all sides. Place beef on a foil-lined roasting pan; cook to medium-rare, 25 min, or possibly till an instant-read thermometer reads about 130 degrees F. Remove tenderloin from pan; let rest, loosely tented with foil.
- Meanwhile, heat butter in original skillet over medium heat. Add in shallot; cook, stirring occasionally, till slightly softened, about 1 minute. Add in mushrooms; cook 4 min.
- Pour cognac into pan; increase heat to high. Boil, scraping bottom of pan to loosen brown bits, till reduced by half, about 2 min. Stir in cream, Dijon mustard and thyme. Boil till cream has reduced and thickened, about 5 min. Season to taste with additional salt and pepper, as needed. Remove from heat.
- Slice beef into 1/2 inch-thick slices. Pour sauce over slices to serve.
