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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.




2 beef tenderloin, trimmed 2 lb ea
4 medium garlic clove; finely slivered
3 tablespoon olive oil
1 tablespoon butter, unsalted
4 medium shallot; minced
2 cup beef broth
2 tablespoon cognac
2 tablespoon dijon mustard
3 tablespoon parsley, fresh; minced
1/2 cup butter, unsalted; cut into 8 pieces
1 salt & pepper; to taste

Preheat the oven to 450 F. Cut three-quarter-inch deep slits in the meat, and insert garlic slivers. Brush the meat with two tablespoons of oil. Heat the remaining oil in a heavy large skillet over medium-high heat. Add the meat and brown on all sides. Do not wash the skillet. Set the meat on a rack in a roasting pan. Roast to desired doneness, about 30 minutes for rare. For sauce: Melt one tablespoon of butter in the same skillet. Add the shallots and cook until they are softened, about five minutes. Pour off the fat from the roasting pan. Set the pan over high heat. Stir in the broth, scraping up the browned bits. Add to the shallots. Boil until the sauce is reduced by half. Add the Cognac and boil for one minute. Reduce the heat to low, then whisk in the mustard. Stir in the parsley. Whisk in the butter, one piece at a time. Season with salt and pepper. Cut the meat into half-inch slices. Arrange the slices on individual plates, and spoon the sauce over. Serve at once.