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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut 3/4-inch deep slits in meat; insert garlic slivers into slits. | 2. Preheat oven to 450°F degrees. | 3. In large skillet, heat oil and brown meat on all sides. | 4. Place meat on a rack in roasting pan; set skillet aside. | 5. Roast meat to desired doneness, about 40 minutes for medium-rare. | 6. To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened. | 7. Stir in stock, scraping up brown bits. | 8. Bring to a boil and cook until reduced by half. | 9. Add cognac and boil one minute. | 10. Reduce heat to low and whisk in mustard, then butter, one piece at a time. | 11. Cook just until butter is melted. | 12. Stir in parsley and season to taste with salt and freshly ground black pepper. | 13. Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin steak	2			139.9667	0.0	11.1123	10.2907
garlic clove	5		peeled slivered	-	-	-	-
olive oil	2 1/2	tablespoons		298.35	0.0	0.0	33.75
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
shallot	4		minced	-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
cognac	2	tablespoons		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
butter	1/2	cup	cut	128.25	5.8927	4.0072	10.8
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.