Beef Tenderloin with Cognac Sauce - serves 10

Preparation time: 20 minutes - cooking time: 50 minutes.

2 beef tenderloin steaks, 2-1/2 lbs
5 cloves garlic, peeled and finely slivered
2 1/2 tbsp olive oil

Cognac Mustard Sauce:
1 1/2 tbsp butter or margarine
4 medium shallots, minced
2 cups beef stock
2 tbsp cognac or brandy
2 tbsp Dijon mustard
1/2 cup real butter, cut into 8 pieces
3 tbsp chopped fresh parsley
Salt and pepper to taste

Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
Preheat oven to 450F degrees. In large skillet, meat oil and brown meat on all sides. Place meat on a rack in roasting pan; set skillet aside.
Roast meat to desired doneness, about 40 minutes for medium-rare.
To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet, add shallots and saute until softened.
Stir in stock, scraping up brown bits.
Bring to a boil and cook until reduced by half. Add cognac and boil one minute.
Reduce heat to low and whisk in mustard, then butter, one piece at a time. Cook just until butter is melted.
Stir in parsley and season to taste with salt and freshly ground black pepper.
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.