Chateaubriand With Cognac Sauce

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Ingredients

  • 2 (2 -2 1/2 lb) beef tenderloin steaks, 2-1/2 lbs each(1.25 kg each)
  • 5 garlic cloves, peeled and finely slivered
  • 2 1/2 tablespoons olive oil

    • Cognac Mustard Sauce

    • 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
    • 4 medium shallots, minced
    • 2 cups beef stock
    • 2 tablespoons cognac or 2 tablespoons brandy
    • 2 tablespoons Dijon mustard
    • 1/2 cup real butter, cut into 8 pieces
    • 3 tablespoons chopped fresh parsley
    • salt and pepper

      • Description

      Food Network Canada Favicon Food Network Canada
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