Tenderloin of Beef with Cognac Dijon Cream Sauce

Name: Tenderloin of Beef with Cognac Dijon Cream Sauce
Ingredients: 1 pound tenderloin of beef, preferably center cut, trimmed of all silverskin, close to room temperature Kosher or sea salt Freshly ground black pepper Granulated garlic (optional, I use Penzey’s) Olive oil, about 1 tablespoon - See more at: http://; Cognac-Dijon Cream Sauce; 1/3 cup cognac or brandy; 1/2 cup creme fraiche or heavy cream; 2-3 teaspoons smooth Dijon mustard (I use Maille); 2 teaspoons fresh chopped tarragon; - See more at: http://afoodcentriclife.com/valentines-dinner-for-two-tenderloin-of-beef-with-cognac-dijon-cream-sauce/#sthash.wUvtBBti.dpuf

Tenderloin of Beef with Cognac Dijon Cream Sauce was pinched from <a href="http://afoodcentriclife.com/valentines-dinner-for-two-tenderloin-of-beef-with-cognac-dijon-cream-sauce/" target="_blank">afoodcentriclife.com.</a>

INGREDIENTS

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1 pound tenderloin of beef, preferably center cut, trimmed of all silverskin, close to room temperature Kosher or sea salt Freshly ground black pepper Granulated garlic (optional, I use Penzey’s) Olive oil, about 1 tablespoon - See more at: http://

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Cognac-Dijon Cream Sauce

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1/3 cup cognac or brandy

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1/2 cup creme fraiche or heavy cream

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2-3 teaspoons smooth Dijon mustard (I use Maille)

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2 teaspoons fresh chopped tarragon

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- See more at: http://afoodcentriclife.com/valentines-dinner-for-two-tenderloin-of-beef-with-cognac-dijon-cream-sauce/#sthash.wUvtBBti.dpuf

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