Fillet Of Beef With Cognac Sauce Recipes

Steps:

• Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
• Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
• Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

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.

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.

Steps:

• Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
• Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
• Add green onions, shallot, and garlic, and saute 10-15 minutes or until lightly browned. Stir in cognac and broth; cook over medium high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
• Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
• Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room tempature for 10 minutes.
• Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.

Steps:

• Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
• Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
• Remove filets, reserving drippings in skillet.
• Melt 2 teablespoons butter in drippings over medium-high heat.
• Add yellow and red onion rings, and saute 5 minutes.
• Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
• Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
• Place filets on top of onion mixture in skillet.
• Cover with aluminum foil.
• Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
• Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
• Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
• Add salt and pepper to taste, if needed.
• Serve with filets.

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.

Steps:

• Heat oven to 425 degrees.
• Rub fillet with salt, pepper, and the softened butter; place in flameproof roasting pan.
• Roast 20 minutes. With spoons, turn meat over and roast 20 minutes longer for rare, 25 minutes longer for medium. Transfer with spoons to carving board and let stand 10 minutes.
• Meanwhile, discard all but 2 T. pan juices and add Cognac to pan. Heat on stove to boiling, scraping up browned bits from pan. Carefully ignite Cognac; remove from heat when flames subside. Whisk the cold butter into pan juices 1 pieces at a time, incorporating each addition. Strain sauce into pitcher.
• With sharp knife, slice the beef against the grain. Pour accumulated juices into sauce.
• To serve, overlap beef slices in rows on warm platter. Drizzle sauce over meat.