FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
BEEF MEDALLIONS WITH COGNAC SAUCE
Categories Beef Sauté Valentine's Day Low Carb Wheat/Gluten-Free Dinner Beef Tenderloin Brandy Cognac/Armagnac Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 9
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
Don't know where I got this one! It sounds different since there's no sugar or mustard in the marinade. Marination time is included in the time estimation.
Provided by Oolala
Categories Steak
Time 9h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 402.2, Fat 27.6, SaturatedFat 10.8, Cholesterol 117, Sodium 139.4, Carbohydrate 1.5, Fiber 0.2, Protein 34.6
BEEF TENDERLOINS WITH MUSTARD SAUCE
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
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.
STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE
Provided by á-24602
Number Of Ingredients 12
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
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
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.
DIJON AND COGNAC BEEF STEW
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
- Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
- Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
From Gotham Bar and Grill.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 250°F.
- 2. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat.
- 3. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
- 4. 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.
- 5. Transfer steaks to small rimmed baking sheet and keep warm in oven.
- 6. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
- 7. 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.
- 8. 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.
- 9. 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
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
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.
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