For Tenderloin:
Cut 3/4 deep slits in meat. Insert garlic slivers into slits. Brush meat with 2T. of the oil. Set aside. Preheat oven to 450°. In large skillet, heat remaining oil over medium hight heat. Add meat and brown on all sides. Remove meat to rack in roasting pan. Set skillet aside. Roast meat to desired doneness, about 40 minutes for medium rare. Carve meat into 1/2 inch slices. Spoon sauce over and serve immediately.
For Congac Mustard Sauce:
For sauce, melt 1 1/2 T butter in reserved skillet. Add shallots and saute until softened, about 4 mintues. Remove tenderloins from roasting pan. Set aside. Skim fat from pan. Over high heat, stir in stock, scraping up browned bits. Add shallots. Bring to a boil and cook until reduced by half. Add congac or brandy and boil one mintue. Reduce heat to low. Whisk in mustard. Whisk in 1/2 c. butter, one piece at a time. Cook until butter in melted. Stir in parsley. Season with salt and freshly ground pepper to taste.
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