Beef Tenderloin with Cognac Cream Sauce

INGREDIENTS

4 1/2

to 5 pound beef tenderloin ((about 18-inches in length))

4 tbsp

olive oil (, divided)

Kosher salt

coarsely cracked pepper

2 tbsp

unsalted butter

1/4 cup

chopped shallots

1/2 cup

Cognac (, plus 1-1/2 teaspoons)

3 cups

heavy cream

2 1/2 tbsp

Dijon mustard

1 tsp

chopped thyme leaves

1/4 cup

grated Parmigiano Reggiano

Kosher salt and cracked black pepper (, to taste)