Tenderloin w/ Cognac Peppercorn Sauce

 

 

 

Ingredients:

 

v  Pan juices from Tenderloin Steaks
v  4 steaks 1-1 1/2 inches
v  1/3 cup minced shallot
v  1 clove garlic minced
v  1/4 cup cognac
v  2 cups brown stock or canned beef broth
v  1 tablespoon black peppercorn, coarsely crushed
v  1/3 cup heavy cream
v  4 teaspoons cornstarch
v  2-3 teaspoons Dijon mustard

 


Cooking Instructions

 

Cook steaks and keep them in one layer in skillet. Remove tenderloin Steaks from skillet and skim all but 1 tablespoon of
the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until
softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
     

 
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