Serves 4 people

The weather is cooling down and this Beef Tenderloin Dish by our friend, Chef David Denis is the perfect way to warm up while serving up some gourmet goodness!
Try out this Beef Tenderloin with Cognac Sauce and be sure to check out Chef David and see what else he is cooking up. 
Bon Appetit! 


  • 4 each 6oz Center cut beef tenderloin
  • 1 tbs Unsalted butter
  • To taste Kosher salt
  • 3 tbs Grew peppercorn
  • 2 each. Peal Brunoise shallot
  • 1 cup. Veal glaze
  • 1/2 cup. Heavy cream
  • 1/2 cup Cognac


  1. Add butter in your sauté pan, bring it to a brown color
  2. Season your beef tenderloin with salt and pepper and place in your de Buyer AFFINITY 5ply Stainless Steel Braiser and give it a good brown color on all sides of the beef tenderloin
  3. Flambé your tenderloins using only half of the cognac 
  4. Cook the tenderloin to your desired temperature then remove the beef tenderloin from the Braiser and set aside
  5. Using the same Braiser, add your shallot and green peppercorn and cook them together until browned
  6. Deglaze with the remainder of the Cognac
  7. Add veal stock and reduce on low heat for a minute
  8. Add cream and reduce for 2 minutes
  9. Place your tenderloin back in the sauté pan 
  10. Coat the filets with the sauce, plate it et voila!

Cookware used in this recipe

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