Garlic Roasted Chateaubriand With Cognac Mustard Sauce Recipe 55 Food

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CHATEAUBRIAND WITH COGNAC SAUCE



Chateaubriand With Cognac Sauce image

Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party.

Provided by Lennie

Categories     Meat

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

2 (2 -2 1/2 lb) beef tenderloin steaks, 2-1/2 lbs each (1.25 kg each)
5 garlic cloves, peeled and finely slivered
2 1/2 tablespoons olive oil
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
4 medium shallots, minced
2 cups beef stock
2 tablespoons cognac or 2 tablespoons brandy
2 tablespoons Dijon mustard
1/2 cup real butter, cut into 8 pieces
3 tablespoons chopped fresh parsley
salt and pepper

Steps:

  • Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
  • Preheat oven to 450°F degrees.
  • In large skillet, heat oil and brown meat on all sides.
  • Place meat on a rack in roasting pan; set skillet aside.
  • Roast meat to desired doneness, about 40 minutes for medium-rare.
  • To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
  • Stir in stock, scraping up brown bits.
  • Bring to a boil and cook until reduced by half.
  • Add cognac and boil one minute.
  • Reduce heat to low and whisk in mustard, then butter, one piece at a time.
  • Cook just until butter is melted.
  • Stir in parsley and season to taste with salt and freshly ground black pepper.
  • Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.

GARLIC-ROASTED CHATEAUBRIAND WITH COGNAC MUSTARD SAUCE RECIPE - (5/5)



Garlic-Roasted Chateaubriand with Cognac Mustard Sauce Recipe - (5/5) image

Provided by KathieC

Number Of Ingredients 12

2 beef tenderloins (2½ lbs each), Chateaubriand cut, trimmed of fat and sinew
5 medium garlic cloves, slivered
2 ½ T extra virgin olive oil
1 ½ tbsp unsalted butter
***Cognac Mustard Sauce***
1 ½ T unsalted butter or margarine
4 medium shallots, minced
2 C beef broth
2 T Cognac
2 T Dijon mustard
3 T minced fresh parsley
salt and freshly ground pepper to taste

Steps:

  • 1. With a small sharp knife, make several ¾ inch-deep slits in the meat. Insert garlic slivers into the slits. Brush the meat with 2 tbsp of the olive oil. Set aside. 2. Preheat the oven to 450°. 3. In a large skillet, heat the remaining oil over medium-high heat. Brown the meat quickly on all sides. Remove the meat to a rack in a roasting pan. Set the skillet aside. 4. Roast the meat to the desired doneness, about 20 minutes for medium-rare. 5. For the sauce, melt 1 ½ tbsps of butter in reserved skillet. Add the shallots and sauté until softened, about four minutes. 6. Remove the tenderloins from the roasting pan to a warm platter, set aside, covered loosely with foil. 7. Skim the fat from the pan. Over high heat, stir in the beef broth, scraping up the brown bits. Add the shallots and bring to a boil and cook until reduced by half. 8. Add the Cognac and boil one minute. Reduce heat to low. Whisk in the mustard. 9. Cut the stick of butter into 8 pieces and whisk in one piece at a time. Stir until the butter is melted. Add the parsley and season with salt and pepper 10. Carve the meat into ½-inch slices. 11. Spoon sauce over meat and serve immediately.

CHATEAUBRIAND A LA MAISON



Chateaubriand a La Maison image

Signature dish of the Restaurant Franziskanerplatz in Vienna, Austria. Recipe from a clipping in my grandmother's recipe box. The recipe recommends grilling the tenderloins to just rare but you don't have to.

Provided by Member 610488

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

2 (8 ounce) beef tenderloin steaks, 1 1/2 inch thick
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon Dijon mustard
1 tablespoon parsley, chopped
1 teaspoon sherry wine
2 teaspoons Worcestershire sauce
1 ounce cognac
1 tablespoon ketchup
2 tablespoons whipping cream
4 mushrooms, sliced (sauteed in following ingredient)
1 teaspoon butter

Steps:

  • Grill the steak to your desired doneness.
  • Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
  • When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
  • When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
  • Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
  • Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

Nutrition Facts : Calories 764.9, Fat 60.5, SaturatedFat 28.6, Cholesterol 249.2, Sodium 553.8, Carbohydrate 5.4, Fiber 0.6, Sugar 3.2, Protein 46.5

CHâTEAUBRIAND WITH COGNAC SAUCE



Châteaubriand With Cognac Sauce image

This is a little lighter that traditional Chateaubriand in that I use light margarine instead of butter. I also use a more traditional sauce than the creamy béarnaise a lot more modern recipes call for, although I substitute cognac for the white wine used in traditional Sauce Chateaubriand.

Provided by JelsMom

Categories     Steak

Time 42m

Yield 2 serving(s)

Number Of Ingredients 11

16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin
1 garlic clove, peeled and finely sliced
1 tablespoon olive oil
1 teaspoon light margarine
1 small shallot, minced
1/3 cup beef broth
1 teaspoon cognac
2 tablespoons light margarine
2 teaspoons fresh parsley, chopped
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon coarse sea salt

Steps:

  • Preheat oven to 425°F.
  • In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
  • Place garlic slivers on top of roast/steaks.
  • Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° F (medium rare) to 150°F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
  • Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
  • Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
  • Add cognac and boil 45-60 seconds.
  • Reduce heat to low and stir in remaining T margarine until melted.
  • Stir in parsley and season to taste with additional salt and pepper if desired.
  • Carve steaks into thin strips, spoon sauce over, and serve immediately.

Nutrition Facts : Calories 735.8, Fat 53.2, SaturatedFat 19.1, Cholesterol 196.7, Sodium 377.7, Carbohydrate 2, Fiber 0.1, Protein 58.4

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