Ingredients
- 1 (4-pound) beef tenderloin
- Kosher salt and coarsely ground black pepper
- 2 tablespoons vegetable oil
- 1 handful fresh thyme sprigs
- 1 handful fresh rosemary sprigs
- 2 shallots, finely chopped
- 1/2 cup Cognac or brandy
- 1/2 cup demi-glace or dark stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons jarred green peppercorns, drained
- 1/4 cup chopped fresh flat-leaf parsley
- 1 bunch watercress, stems trimmed
Description
Food Network
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