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Montreal Beef Tenderloin with Big Hoss’ Mushroom Cognac Cream Sauce

by | Published Oct 15, 2021 | Last updated Nov 1, 2021 | 0 comments

Prep Time10 minsCook Time35 minsTotal Time45 minsYields20 Servings
The flavorful blend of spices called Montreal steak seasoning is hugely popular today on steaks and chops that are cooked over direct flames. Though made popular in Canada, the blend was originally created in Eastern Europe for use as a pickling spice for smoked meats. Although the makeup of this blend changes from brand to brand, most all of them include black peppercorns, garlic, coriander, red pepper flakes, and salt.
Nutrition Facts

Servings 20

Amount Per Serving
Calories 467
% Daily Value *
Total Fat 27g42%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 210mg70%
Sodium 488mg21%
Potassium 355mg11%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 0g
Protein 77g154%

Vitamin A 3%
Vitamin C 0%
Calcium 6%
Iron 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Montreal Beef Tenderloin

Build a two-zone fire in a charcoal grill by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 550 degrees F.


Put the black peppercorns, coriander seeds, fennel seeds, cumin seeds, rosemary leaves, and thyme in a spice grinder and pulse until coarsely ground; or use a mortar and pestle. There should not be any whole seeds or peppercorns left. Pour the mixture into a small bowl. Add the kosher salt, granulated garlic, red pepper flakes, and paprika, and stir well.


With a sharp knife, remove the fat and silver skin from the outside of the beef tenderloin. Take the tail, or thinner end, of the tenderloin and fold it back under itself to ensure an even thickness to the roast. Secure the tail with a piece of butcher’s twine. Generously coat the tenderloin with seasoning.


Put the tenderloin over direct heat and grill until browned, about 2 minutes on each side. Transfer the tenderloin to indirect heat, away from the coals, close the lid, and cook until the internal temperature reaches 130 degrees f for medium-rare or 135 degrees F for medium, 35 to 40 minutes. Transfer the tenderloin to a cutting board and let rest for 10 minutes before slicing.


Serve topped with cognac cream sauce.

Big Hoss’ Cognac Mushroom Cream Sauce
I wish I could tell you how we spent days collaborating on this wonderful recipe, but I can’t. this is a Big Hoss original. It’s a beautiful thing drizzled over the Smoked Montreal Tenderloin, or on a charcoal grilled steak.

In a medium skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they soften slightly, 3-4 minutes. Add the shallots and garlic and cook until the shallots are translucent, about a minute.


Remove the skillet from the heat and add the cognac. Immediately return the pan to the heat and ignite the cognac, using a long barbecue lighter, at the edge of the pan. Cook until the flames die, and the liquid is almost gone about 2 minutes.


Add the brisket drippings or broth and simmer for about 10 minutes. Add the salt, black pepper, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat before serving.


Montreal Beef Tenderloin
 1 tbsp black peppercorns
 1 tbsp coriander seeds
 ½ tbsp fennel seeds
 1 tsp cumin seeds
 1.50 tsp dried rosemary
 1.50 tsp dried thyme
 2 tbsp kosher salt
 1 tbsp granulated garlic
 ½ tbsp red pepper flakes
 2 tsp paprika
 1 12 lb beef tenderloin
Big Hoss' Cognac Cream Sauce
 1 tbsp unsalted butter
 1 cup cremi mushrooms, quartered
 ¼ cup shallots, minced
 1 garlic clove, minced
 ½ cup cognac
 ¼ cup beef brisket drippings OR beef broth
 2 cups heavy cream
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper
  tsp cayenne pepper


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