Beef Tarragon Tenderloins
4 slices of beef tenderloin 6 oz. each
2 C. beef broth
4 T. olive oil
1/4 C. good cognac
3 T. fresh chopped tarragon
1 C. heavy cream
4 fresh tarragon sprigs
In a saucepan over medium heat, pour in the stock and reduce it to 1 cup.
Season the beef on both sides with the sea salt. In a medium skillet over medium high heat, add the olive oil and then the tenderloin. Sear and brown on both sides quickly, about 1-2 minutes on each side. Remove the pan from the heat and add the cognac. Put the pan back on the heat and allow the alcohol to burn off.
Reduce the heat to medium and add the reduced beef stock, tarragon and the cream. Cook the beef until your desired doneness. Remove the beef and keep warm. Continue to cook the sauce until it begins to thicken.
Arrange the tenderloin on the plate and add the sauce. Top with a tarragon sprig.