Garlic Roasted Chateaubriand With Cognac Mustard Sauce Recipe 55

Steps:

• Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

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:

• 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.

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.

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:

• - 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