Steak Tenderloin With Mustard Cognac Sauce Food

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BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks With Mustard-Cognac Sauce image

From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.

Provided by Kay D.

Categories     Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

6 (7 -8 ounce) beef tenderloin steaks
kosher salt
cracked black pepper
3 tablespoons canola oil
6 tablespoons unsalted butter, chilled, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallot
1/2 cup cognac or 1/2 cup brandy
2 tablespoons port wine
3 cups low sodium chicken broth
2 tablespoons Dijon mustard

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.

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company.

Provided by Normaone

Categories     Steak

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1/4 cup chopped shallot
1 teaspoon brown sugar, packed
1 cup reduced-sodium chicken broth
1/2 cup beef broth
1/2 cup cognac or 1/2 cup brandy
1/4 cup whipping cream
2 (5 ounce) beef tenderloin steaks, about 1 inch thick
fresh chives

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium heat.
  • Add shallots and saute about 4 minutes, until tender.
  • Add brown sugar and cook, stirring, 1 minute more.
  • Add the chicken and beef broth and the Cognac.
  • Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
  • Add cream.
  • The sauce can be made well in advance, covered and refrigerated or even frozen.
  • If frozen, thaw before proceeding.
  • Season steaks.
  • Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
  • Add the steaks to the skillet and cook to desired doneness.
  • For medium rare, cook about 4 minutes per side.
  • Remove steaks from skillet and place on a plate, keep warm.
  • Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
  • Season.
  • Slice the steaks and fan the slices on plates.
  • Top with sauce and chives.

Nutrition Facts : Calories 658.3, Fat 56.8, SaturatedFat 27.8, Cholesterol 172.1, Sodium 263.4, Carbohydrate 7.9, Sugar 2.4, Protein 29.3

BEEF TENDERLOIN WITH MUSTARD SAUCE



Beef Tenderloin With Mustard Sauce image

My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.

Provided by Vseward Chef-V

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces beef tenderloin steaks (four 4 oz steaks)
3 tablespoons fresh coarse ground black pepper (or to taste)
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
1 dash salt

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.

Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5

STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE



Steak Tenderloin with Mustard-Cognac Sauce Recipe image

Provided by á-24602

Number Of Ingredients 12

1.5 to 2 pounds beef tenderloin steaks
(about 1 1/2 in thick)
1.5 tablespoons canola oil
2 garlic cloves, peeled, smashed
1 thyme sprig
1 rosemary sprig
1/2 cup finely chopped shallots
1/4 cup cognac or brandy
1 tablespoon port
1.5 cups chicken broth
3 tablespoons butter
1 tablespoon Dijon mustard

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 TENDERLOIN WITH COGNAC MUSTARD SAUCE



Beef Tenderloin with Cognac Mustard Sauce image

I love steak and here is my favorite. It may seem like a lot of steps but really, it's more simple than it first appears. I hope you enjoy it as much as I.

Provided by Marvin Beachler

Categories     Beef

Time 1h30m

Number Of Ingredients 13

8 each oz 6 beef tenderloin steaks
2 tsp kosher salt
2 tsp black pepper
4 Tbsp olive oil
6 Tbsp butter, chilled
4 clove garlic, smashed and finely chopped
2 sprig(s) thyme, fresh and chopped
2 sprig(s) rosemary, fresh and chopped
1 c onion, finely chopped
1/2 c cognac
2 Tbsp tawny port
3 c chicken stock
2 Tbsp dijon mustard

Steps:

  • 1. Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
  • 2. Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
  • 3. Sear steaks until browned, about 4 minutes on each side. Reduce heat to medium low, continue to turn steaks occasionally and baste with pan juices, about 4 additional minutes. Transfer steaks to oven-proof dish with sides. Pour remaining pan juices to a small bowl. Place 3 Tablespoons back into same pan.
  • 4. On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
  • 5. Add cognac and port, scraping any brown bits from the bottom of pan, continue cooking on medium-high hear for 1 minute. Add chicken stock and boil (on high heat) until reduced to about 1 1/2 cups, about 10 minutes.
  • 6. Whisk-in mustard, and butter, lower heat to medium.
  • 7. Return steaks to pan, cover and reheat steaks, adding any juices from the steaks back to pan. Serve with garlic mashed potatoes and a vegetable or a green salad.

FILET MIGNON WITH COGNAC SAUCE



Filet Mignon With Cognac Sauce image

Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.

Provided by jovigirl

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or 3 tablespoons brandy
1/2 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9

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