Chateaubriand With Cognac Sauce Recipes

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.

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.

Steps:

• Lay out a length of cheesecloth or a clean kitchen towel on a flat surface. Stand the piece of meat vertically - like a pole - in the center of the cloth. Press the top down with the hands to partly flatten. Cover completely with the cloth. Using a meat pounder or heavy skillet,pound meat until it is the shape of a large, thick patty about 1 1/2 inches thick and about 5 to 6 inches in diameter. Sprinkle the meat with salt and pepper.
• Heat the oil in a heavy skillet and add the meat. Cook over moderately high heat about 5 minutes or until meat is browned and slightly charred on one side. Turn the meat and cook 5 minutes.
• Turn the meat once more and cook 3 minutes.
• Transfer the meat to a warm platter and cover loosely with foil to keep warm.
• Pour off the fat from the skillet and add the shallots. Cook briefly, stirring, and add the wine. Cook about 1 minute and add the broth and tarragon. Add any juices that may have accumulated around the beef as it stands. Cook about 3 minutes or until the sauce is reduced to about 1/3 cup. Swirl in the butter.
• Transfer the meat to a clean skillet and heat. Strain the sauce over the meat and serve sliced on the bias with an equal portion of the sauce spooned over each serving.

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

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.

Steps:

• Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
• Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.