Chateaubriand With Cognac Sauce

• 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

1. Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
2. Preheat oven to 450u0b0F 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 saute 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.

beef tenderloin, garlic, olive oil, cognac, butter, shallots, beef stock, cognac, mustard, butter, parsley, salt

Taken from www.food.com/recipe/chateaubriand-with-cognac-sauce-16344 (may not work)