This Herb-Crusted Beef Tenderloin with Cognac Butter recipe is a symphony of flavors, where tender beef meets the aromatic embrace of herbs and the luxurious richness of cognac-infused butter.
Prep Time: 20 minutes
Cook Time: 38 minutes
Servings: 8
Ingredients:
Cognac Butter:
- 1 1/2 teaspoons butter
- 3 tablespoons minced shallots
- 3 tablespoons cognac
- 6 1/2 tablespoons softened butter
- 1 tablespoon fresh thyme leaves
- 1/8 teaspoon freshly ground black pepper
Tenderloin:
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lower-sodium soy sauce
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (2-pound) beef tenderloin, trimmed
- 2 tablespoons chopped fresh thyme
- Cooking spray
Instructions:
For Cognac Butter:
- In a small nonstick skillet over medium-low heat, melt 1 1/2 teaspoons of butter. Add the minced shallots and cook for about 2 minutes until they become tender, stirring occasionally.
- Gently stir in the cognac and cook for an additional minute or until the liquid has reduced by about one-third. Remove it from the heat and allow it to cool.
- In a small bowl, combine 6 1/2 tablespoons of softened butter, the cooled cognac mixture, 1 tablespoon of fresh thyme leaves, and 1/8 teaspoon of freshly ground black pepper.
- Cover the mixture and let it chill for 10 minutes. Divide it in half.
- Take each half of the butter mixture and shape it into a 4-inch-long log on a piece of plastic wrap. Wrap each butter log in plastic wrap and store one in the refrigerator or freezer for future use.
For Tenderloin:
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the Dijon mustard and the next 4 ingredients: honey, lower-sodium soy sauce, salt, and freshly ground black pepper. Stir thoroughly.
- Spread the mustard mixture evenly over all sides of the beef tenderloin. Sprinkle 2 tablespoons of chopped fresh thyme on top.
- Place the seasoned tenderloin in a shallow roasting pan coated with cooking spray.
- Roast it in the preheated oven at 425°F (220°C) for approximately 38 minutes, or until a thermometer inserted into the center of the tenderloin registers 135°F (57°C) or your desired level of doneness.
- Allow the tenderloin to rest for 10 minutes.
- Slice the tenderloin crosswise into 16 pieces and arrange 2 slices on each of 8 plates.
- Take one butter log, slice it into 8 pieces, and place one slice on top of each serving.
Nutrition Facts (Per Serving):
- Calories: 261 kcal
- Fat: 19g
- Carbohydrates: 3g
- Protein: 17g
- Sodium: 365mg
Bear in mind that the nutritional information provided here is an approximation and may differ depending on the brands of ingredients used and serving sizes.
Cooking Tips:
- Start with a high-quality beef tenderloin. Look for one that’s well-marbled for maximum flavor and tenderness.
- When applying the herb crust, ensure it’s evenly spread over the tenderloin for a balanced flavor in every bite.
- To achieve your preferred level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Allow the tenderloin to rest for at least 10 minutes after cooking. This helps redistribute juices, ensuring a juicy and flavorful result.