Fantasic! I served this at my first Gourmet Dinner Club gathering.
- Kimberly
Ingredients
- 4 lb beef tenderloin (chateau Briand), trimmed
- 1/2 cup dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbs cognac
- 2 tsp ground pepper
Preparation
Preheat oven to 425°
Combine mustard, mayonnaise, sour cream, and cognac in a bowl to make a cognac sauce. Cover and chill.
Rub tenderloin with pepper and place in a roasting pan. Bake, uncovered, for 30-45 minutes. Let stand 10 minutes before slicing. Serve with cognac sauce.