Chateaubriand With Cognac Sauce - cooking recipe

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

Preparation

Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
Preheat oven to 450\u00b0F degrees.
In large skillet, heat oil and brown meat on all sides.
Place meat on a rack in roasting pan; set skillet aside.
Roast meat to desired doneness, about 40 minutes for medium-rare.
To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and saute until softened.
Stir in stock, scraping up brown bits.
Bring to a boil and cook until reduced by half.
Add cognac and boil one minute.
Reduce heat to low and whisk in mustard, then butter, one piece at a time.
Cook just until butter is melted.
Stir in parsley and season to taste with salt and freshly ground black pepper.
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.