GARLIC-ROASTED CHATEAUBRIAND WITH COGNAC-MUSTARD SAUCE
Steps:
- - Preheat oven to 450 degrees - Cut 3/4 inch deep slits into meat and insert garlic into slits - Brush meat with 2 Tbsp of Oil. - Heat remaining oil into heavy large skillet over medium high heat. Add meat and brown on all sides. Do NOT wash skillet. Set meat on rack in roasting pan. Roast about 30 minutes for rare. For Sauce: Melt 1 Tbsp in same skillet. Add shallots and cook until softened, about 5 minutes. Pour off fat from roasting pan. Set pan over high heat, stir in stock breaking up brown bits. Add to Shallots. Boil until reduce by half. Add Cognac and boil 1 minute. Reduce heat to low and then whisk in mustard. Stir in parsley. Whisk in butter 1 piece at a time. Season with salt and pepper. Cut meat into 1/2 inch slices. Spoon Sauce over and serve
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