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Omaha Steaks Seared Tenderloin with Peppercorn Cognac Sauce
GIRL AND THE KITCHEN10Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 beef tenderloin
- 2 1/2 lb. chateaubriand
- kosher salt
- black pepper (Course)
- 4 Tbsp. unsalted butter (divided into 2 tbsp)
- 1 Tbsp. coconut oil
- 1/2 cup cognac
- 1 shallot (minced)
- 2 cups heavy cream
- 2 tsp. cracked black pepper (freshly)
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