Grilled Tenderloin With Cognac
|Beef tenderloin roast||1|
|Whole peppercorns||1⁄4 Cup (4 tbs) (Green, White Or Black)|
|Cognac/Other brandy||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Dijon-style mustard||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Lemon juice||2 Teaspoon|
Trim excess fat from roast.
Crack peppercorns coarsely with mortar and pestle; sprinkle on roast and ipress into surface.
Arrange medium-hot briquets around drip pan.
Place roast over drip pan.
Cover grill and cook, turning once, until meat thermometer registers 140°F for rare (about 45 minutes), 150°F for medium-rare (about 55 minutes), or 170°F for well-done (about 60 minutes).
While rqast is cooking, prepare Garlic Mushrooms.
About 15 minutes before meat is done, place mushrooms next to meat.
When roast is grilled to desired doneness, warm cognac in skillet on range-top.
Remove from heat.
Place roast in heated skillet.
Carefully ignite cognac with match; allow flames to subside, carefully spooning cognac over meat.
Remove roast to serving platter; reserve juices.
In saucepan, combine cream, mustard and Worcestershire sauce.
Bring to boil.
Cook and stir, over medium-low heat, 3 minutes or until slightly thickened.
Remove from heat; stir in lemon juice and reserved cognac juices.
Carve roast and arrange with Garlic Mushrooms.
Pour cream sauce over sliced roast and mushrooms.
Garnish with fresh rosemary, if desired.