Yield: 4 to 6 servings.
2 pounds center-cut beef tenderloin roast
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic
10 sprigs thyme
2 sprigs rosemary
2 tablespoons parsley, chopped (for garnish)
For the sauce:
3 tablespoons unsalted butter
1 medium shallot, minced
½ cup brandy or cognac
½ cup beef stock
3 sprigs tarragon
1 tablespoon black peppercorns
¾ cup heavy cream
Salt to taste
For the roast: Pat the tenderloin dry with paper towels. Using butcher twine, truss beef and season liberally on all sides with salt and pepper. Place beef on a baking sheet and let sit at room temperature for 45 minutes.
In a large cast-iron skillet or Dutch oven over medium-high heat, add butter and melt until skillet is smoking. Place beef in hot skillet. Turn heat down to medium. Add olive oil, garlic, thyme, and rosemary. Let beef cook for 2 minutes, then turn with tongs and continue cooking for 2 minutes on all sides until well browned.
Preheat oven to 350°. Transfer skillet to oven and cook for 15 to 20 minutes or until internal temperature reaches 145° for medium-rare. Remove skillet from oven and place foil over top; let rest for 10 minutes.
Cut roast into 1-inch slices and layer on a serving platter. Serve with peppercorn sauce, parsley, and sautéed vegetables of choice.
For the sauce: In a large cast-iron skillet over medium-high heat, melt butter. Add shallot and sauté 3 to 5 minutes or until translucent.
Deglaze pan with brandy or cognac by carefully pouring in a little at a time and scraping up any browned bits stuck to the bottom of the pan.
Reduce heat to low and cook for 5 minutes, stirring occasionally. Whisk in beef stock, tarragon, and peppercorns; simmer for 3 to 5 minutes.
Remove skillet from heat and add cream, stirring to combine.
Return skillet to medium-low heat and simmer sauce until thickened, 3 to 5 minutes. Avoid letting liquid come to a boil. Remove from heat and discard tarragon.
Season with salt to taste and serve immediately over chateaubriand.
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