CHATEAUBRIAND WITH COGNAC SAUCE
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
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)
Provided by KathieC
Number Of Ingredients 12
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.
CHâTEAUBRIAND WITH COGNAC SAUCE
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
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
GARLIC-ROASTED CHATEAUBRIAND WITH COGNAC-MUSTARD SAUCE
Steps:
- - Preheat oven to 450 degrees - Cut 3/4 inch deep slits into meat and insert garlic into slits - Brush meat with 2 Tbsp of Oil. - Heat remaining oil into heavy large skillet over medium high heat. Add meat and brown on all sides. Do NOT wash skillet. Set meat on rack in roasting pan. Roast about 30 minutes for rare. For Sauce: Melt 1 Tbsp in same skillet. Add shallots and cook until softened, about 5 minutes. Pour off fat from roasting pan. Set pan over high heat, stir in stock breaking up brown bits. Add to Shallots. Boil until reduce by half. Add Cognac and boil 1 minute. Reduce heat to low and then whisk in mustard. Stir in parsley. Whisk in butter 1 piece at a time. Season with salt and pepper. Cut meat into 1/2 inch slices. Spoon Sauce over and serve
COGNAC SAUCE
This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.
Provided by Dancer
Categories Sauces
Time 40m
Yield 1 c.
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy medium-size saucepan over medium heat.
- Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
- Then add the cognac and flame.
- To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
- Holding the pan away from you, allow the flames to die down naturally.
- Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
- Add the mushrooms and continue to simmer 3 to 5 minutes more.
- Season with salt and pepper and serve immediately.
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