Châteaubriand With Cognac Sauce Recipes

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:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

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:

• Portabello-Bacon Sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups.
• Reduce the red wine to about 1 cup in a separate saucepan.
• Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp, but not burned; remove and set aside.
• Add shallots to the pan, cook till translucent, and stir in the diced mushrooms.
• When mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer.
• Add the reduced beef broth and thyme and simmer for 30 minutes.
• Mix in the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking.
• When ready to serve, whisk in the butter and season with salt and pepper.
• If the sauce become to thick thin it out with a little water.
• Chateaubriand: Preheat the over to 400 degrees.
• Season the meat generously with salt and pepper.
• Heat remaining oil in a large ovenproof saute pan, and when the oil begins to smoke, add the tenderloin and sear on all sides.
• Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115-118 degrees for rare, 120 for medium rare).
• Remove from oven, cover loosely with foil, and allow to rest for 20 minutes.
• Cut into 2 inch thick slices and serve 2 per person with the portobello-bacon sauce.
• Hearts of celery, organic carrorts, leeks, and bintje potatoes- all braised- make a great side.

Steps:

• Grill the steak to your desired doneness.
• Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
• When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
• When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
• Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
• Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

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.