Beef Tenderloin with Cognac Cream Sauce
BEEF TENDERLOIN & COGNAC CREAM SAUCE INGREDIENTS 11/2 to 2 Kilos beef tenderloin (about 18-inches in length) 4 tablespoons olive oil, divided Australian Kosher salt Coarsely cracked pepper INSTRUCTIONS Remove tenderloin from refrigerator and let stand at room temperature for 1 hour before roasting. Using a sharp,