Châteaubriand With Cognac Sauce

Total Time: 42 mins Preparation Time: 10 mins Cook Time: 32 mins

Ingredients

• Servings: 2
• 16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin
• 1 garlic clove, peeled and finely sliced
• 1 tablespoon olive oil
• 1 teaspoon light margarine
• 1 small shallot, minced
• 1/3 cup beef broth
• 1 teaspoon cognac
• 2 tablespoons light margarine
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon coarse sea salt

Recipe

• 1 preheat oven to 425°f.
• 2 in skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
• 3 place garlic slivers on top of roast/steaks.
• 4 roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° f (medium rare) to 150°f (medium well). place heated serving platter or cutting board and let rest 10-15 minutes before carving.
• 5 make sauce: melt 1 t margarine in skillet; add shallots; saute until softened.
• 6 add broth, stirring to scrape up any brown bits left in skillet. bring to boil and cook until reduced to half.
• 7 add cognac and boil 45-60 seconds.
• 8 reduce heat to low and stir in remaining t margarine until melted.
• 9 stir in parsley and season to taste with additional salt and pepper if desired.
• 10 carve steaks into thin strips, spoon sauce over, and serve immediately.