Chateaubriand

Yield:	8 Servings
Categories:	Beef, Southern

2		2 lb trimmed tenderloin beef
4	md	Cloves garlic, slivered
3	tb	Olive oil
1	tb	Unsalted butter
4	md	Minced shallots
2	c	Beef broth
2	tb	Cognac
2	tb	Dijon mustard
3	tb	Minced fresh parsley
1/2	c	Unsalted butter, cut into 8
		Pieces
		Salt
		Freshly ground pepper

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