Beef Tenderloin Steaks With Mustard Cognac Sauce Food

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
• Transfer steaks to small rimmed baking sheet and keep warm in oven.
• Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
• Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• Preheat oven to 250.
• Sprinkle steaks on all sides with salt and pepper.
• Heat oil in heavy large skillet over high heat.
• Add steaks and sear until brown, about 2 minutes per side.
• Reduce heat to medium-low.
• Add 3 Tbs butter, garlic, thyme, and rosemary to skillet.
• Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
• Transfer steaks to small rimmed baking sheet and keep warm in oven.
• Pour contents of skillet into small bowl.
• Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
• Add shallots and saute 2 minutes.
• Add Cognac and Port and stir 1 minute, scraping up any browned bits.
• Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
• Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
• Season sauce to taste with salt and pepper; set aside.
• Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
• Spoon sauce over steaks and serve.

FILET MIGNON WITH COGNAC SAUCE

Steps:

• Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
• Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
• Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE

Steps:

• Preheat oven to 250 degrees. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 1.5 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 10 minutes for medium-rare. Transfer steaks to small baking sheet and keep warm in oven. Turn heat to high and add shallots, and sauté 2 minutes. Add cognac and Port and stir 1 minute, scraping up brown bits. Add broth and boil until sauce is reduced to 1/2 cup (about 12 minutes). Whisk in Dijon mustard, then remaining 1.5 tablespoons of butter.

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.

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.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE

Steps:

• Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
• Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

BEEF TENDERLOINS WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
• In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

BEEF TENDERLOIN STEAKS ON POTATO GALETTES WITH MUSTARD SAUCE

Steps:

• Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and sauté 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Preheat oven to 200°F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.
• Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve.

BEEF TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees;.
• Coat steaks with pepper on both sides.
• Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
• Transfer to a plate to rest while you make the sauce.
• In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
• Serve sauce alongside the steaks.

BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE

Steps:

• Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
• Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
• Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
• Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
• Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
• Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
• Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
• Spoon the herb sauce over steaks; serve immediately.

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD

Steps:

• Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
• Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
• Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).