Beef Tenderloin & Cognac Dijon Sauce – Happy Christmas & New Year Party Recipe


  • 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
  • Tools – Kitchen twine

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


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