1 each beef Tenderloin, 8 oz. wt.
1 teaspoon montreal Steak Seasoning
1 teaspoon Butter, melted
¼ teaspoon Montreal Steak Seasoning
¼ cup Red Wine
¾ cup Au Poivre Sauce (Recipe follows)
Oil steak completely, then season with Montreal Steak Seasoning.
Place on clean grill, and mark on both sides and cook to desired temperature.
In the meantime, in a pre-heated sauté pan, add red wine and reduce until it reached about 1 Tablespoon.
Add Au Poivre Sauce and reduce by ¼ to thicken.
Brush the steak with melted butter, season with Montreal Steak Seasoning.
Place cooked steak on plate. Top with Cognac Cream Sauce.
Serve with desired side dish.
AU POIVRE SAUCE
1 Tbsp. Olive Oil
1 cup Shallots, sliced 1/8″
1 cup Red Wine
1 Tbsp. Beef Base
4 cups Heavy Cream
¾ tsp. Kosher Salt
¼ cup Brandy
¼ cup Cognac
Pre-heat sauce pot with oil. Then cook shallots until tender and translucent.
Deglaze with red wine and reduce to 2 Tbsp.
Next, add beef base and heavy cream.
Reduce by 1/4.
Finish sauce with Kosher salt, brandy and cognac.