PEPPERCORN SAUCE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
COGNAC CREAM
Steps:
- Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
COGNAC SAUCE FOR BREAD PUDDING
Make and share this Cognac Sauce for Bread Pudding recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Beat the butter with a mixer until it is fluffy.
- Gradually add sugar 1/2 cup at a time and beating well after each addition.
- Slowly add Cognac and vanilla and mix until smooth.
Nutrition Facts : Calories 1173, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 437.7, Carbohydrate 159.8, Sugar 157.1, Protein 0.6
FILET MIGNON WITH COGNAC SAUCE
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
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
FILET MIGNONS WITH COGNAC-CREAM SAUCE
DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.
Provided by Dr. Jenny
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
- In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
- Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
- To make the sauce, in the same frying pan over medium heat, melt the butter.
- Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
- Remove the pan from heat and add the Cognac.
- Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
- When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
- Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
- Remove the pan from the heat and whisk in the cream and cayenne to taste.
- Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
- To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.
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.
PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE
Provided by Mark Van Wye
Categories Beef Fry Steak Cognac/Armagnac Fall Bon Appétit Brazil
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
- Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
- Slice steak thinly. Transfer steak to platter. Serve with sauce.
FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE
Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish.
Provided by Melanie B.
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
- Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
- Remove steaks from the pan and allow to rest.
- Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
- Serve steaks with the sauce.
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