Beef Tenderloin Injected With Cognac Butter

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup melted unsalted butter, plus
• 1 tablespoon unsalted butter, plus
• 2 tablespoons unsalted butter
• 1/4 cup cognac, plus
• 2 tablespoons cognac
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh thyme
• 1 (2 -4 lb) beef tenderloin
• 2 tablespoons olive oil
• 1/4 cup smoked salt
• 6 shallots, peeled and thinly sliced
• 1 lb oyster mushroom
• salt & freshly ground black pepper

Recipe

• 1 in a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. continue whisking until well combined; set aside.
• 2 place tenderloin on a flat surface and pat dry with paper towels. fill a cajun injector with butter-and-cognac mixture and inject in several places. cover with plastic wrap and store in the refrigerator for at least 2 hours.
• 3 when meat is marinated, preheat grill to medium-high (about 400°f). remove tenderloin from wrap and rub with olive oil and smoked salt steak rub, pressing firmly so that seasoning adheres well to the meat. set aside at room temperature.
• 4 meanwhile, heat 1 tbsp butter in a sauté pan over medium-high.
• 5 add sliced shallots and cook for 3-4 minutes or until just tender.
• 6 add oyster mushrooms to pan and cook for 2-3 minutes more.
• 7 add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan.
• 8 remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. season mixture with salt and pepper to taste and set aside, keeping warm.
• 9 place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. remove from grill and set aside for 3-5 minutes. if you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots.
• 10 once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.