Beef Tenderloin Injected With Cognac Butter Food

COGNAC MARINATED BEEF TENDERLOIN

Steps:

• Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
• Add shallots and garlic and saute until tender.
• Add thyme and next 4 ingredients and bring to a boil.
• Remove and let cool.
• Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
• Shake the bag until the meat is well coated.
• Marinate for 8 hours in the refrigerator, turning the bag occasionally.
• When ready to cook, remove meat from the bag and discard marinade.
• Place meat on a rack in a roasting pan coated with cooking oil spray.
• Insert meat thermometer into thickest part of tenderloin, if desired.
• Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium.
• Remove from oven and let stand 10 minutes before slicing.

CAST IRON SKILLET BEEF TENDERLOIN STEAKS WITH COMPOUND BUTTER

Steps:

• In a small dish, add the butter, garlic, thyme, and rosemary. Use a spatula to combine all of the ingredients well. Transfer the mixture onto a small piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
• Remove the steaks from the refrigerator and place them on the kitchen countertop for 30 minutes prior to cooking.
• Preheat the oven to 450°F
• Place a cast-iron griddle or heavy-bottomed, oven-proof skillet on the stove-top over medium-high heat and allow it to preheat for about 5 minutes. Season both sides of the steaks generously with salt and pepper. Add the oil to the griddle and tilt the pan to distribute it a little. Place the steaks on the oily pan and do not move them for 3 minutes, let them sear to get a good crust. Flip the steaks and sear the other side for 1 minute.
• Transfer the pan to the preheated oven and cook for 5 minutes or until the temperature reaches your desired doneness with an instant-read thermometer (see notes for temperatures). Transfer the pan from the oven and place the steaks on a platter, cover with foil and allow to rest for 2-3 minutes.
• While the steaks are in the oven: Remove and unwrap the chilled log of garlic-herb butter from the refrigerator, cut two thin slices, reserve until steaks have rested.
• Add a mound of hot mashed potatoes to each serving plate, place a tenderloin steak on each mound with a slice of the garlic-herb butter on top of the steak, garnish with fresh herbs or microgreens. Add accompanying vegetables to the plate and serve immediately.

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
• Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

BEEF TENDERLOIN INJECTED WITH COGNAC BUTTER

Steps:

• In a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. Continue whisking until well combined; set aside.
• Place tenderloin on a flat surface and pat dry with paper towels. Fill a Cajun injector with butter-and-cognac mixture and inject in several places. Cover with plastic wrap and store in the refrigerator for at least 2 hours.
• When meat is marinated, preheat grill to medium-high (about 400°F). Remove tenderloin from wrap and rub with olive oil and Smoked Salt Steak Rub, pressing firmly so that seasoning adheres well to the meat. Set aside at room temperature.
• Meanwhile, heat 1 tbsp butter in a sauté pan over medium-high.
• Add sliced shallots and cook for 3-4 minutes or until just tender.
• Add oyster mushrooms to pan and cook for 2-3 minutes more.
• Add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan.
• Remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. Season mixture with salt and pepper to taste and set aside, keeping warm.
• Place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. Remove from grill and set aside for 3-5 minutes. If you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots.
• Once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.