Châteaubriand With Cognac Sauce

• Steaks
• 16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin
• 1 garlic clove, peeled and finely sliced
• 1 tablespoon olive oil
• Cognac Sauce
• 1 teaspoon light margarine
• 1 small shallot, minced
• 1/3 cup beef broth
• 1 teaspoon cognac
• 2 tablespoons light margarine
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon coarse sea salt

1. Preheat oven to 425u0b0F.
2. In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
3. Place garlic slivers on top of roast/steaks.
4. Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130u0b0 F (medium rare) to 150u0b0F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
5. Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
6. Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
7. Add cognac and boil 45-60 seconds.
8. Reduce heat to low and stir in remaining T margarine until melted.
9. Stir in parsley and season to taste with additional salt and pepper if desired.
10. Carve steaks into thin strips, spoon sauce over, and serve immediately.

chateaubriand beef tenderloin, garlic, olive oil, cognac sauce, light margarine, shallot, beef broth, cognac, light margarine, fresh parsley, fresh coarse ground black pepper, salt

Taken from www.food.com/recipe/ch-teaubriand-with-cognac-sauce-221813 (may not work)