| Tenderloin Roast with Cognac Mustard Sauce |
|
The rolling hills of western North Carolina have
some of the best hiking, bed & breakfasts, and
the extravagant Vanderbilt chateau called Biltmore
Estate. While visiting this beautiful chateau and
winery, I could not resist buying a Biltmore
Estate Cookbook. This is one of my favorite
entrees from that book. It is delicious and
elegant enough for a formal dinner, yet takes only
5 minutes to prepare and 30 to roast. Sides: Baby potatoes sautéed in butter and sautéed asparagus or green beans. Wine: Cabernet-Sauvignon |
| Serves 8 |
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| Ingredients | Directions |
| Preheat oven to 425F. | |
|
1 (4 Lb.) beef tenderloin 2 tsp freshly ground pepper shallow roasting pan meat thermometer 1 tsp salt |
Trim the fat off the tenderloin. Rub it with pepper. Insert meat thermometer into thickest portion of tenderloin. Place on a rack in a roasting pan, and bake for 30-45 minutes or until meat thermometer registers 145F (medium-rare) or 160F (medium). Remove from the oven and sprinkle with salt on all sides. Let stand 10 minutes. Slice into 1/2 inch slices. Serve with mustard sauce. |
|
1/2 cup Dijon mustard 1/4 cup mayonnaise 1/4 cup sour cream 2 Tbsp Cognac |
Cognac Mustard Sauce: While the tenderloin is in the oven, combine all the ingredients on the left in a small bowl, stir well. Cover and chill. |
