For the beef
1 trimmed whole beef tenderloin
kosher salt
1 tbs dijon mustard
1 tbs worcestershire sauce
1 medium clove garlic, mashed to a paste
1 tsp honey
1 tsp soy sauce
1 tsp finely chopped fresh thyme
freshly ground black pepper
2 tbs olive oil
For the cognac cream sauce
2 tbs unsalted butter
0.25 cup
(12 Teaspoons)
minced shallot
0.50 cup
(24 Teaspoons)
cognac
3 cup
(144 Teaspoons)
unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
1 cup
(48 Teaspoons)
heavy cream
2 tsp freshly cracked black pepper
0.25 cup
(12 Teaspoons)
oz finely grated parmigiano-reggiano (usina rasp grater)
2 tsp dijon mustard
2 tsp fresh lemon juice; more as needed
2 tsp worcestershire sauce