BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.
Provided by Kay D.
Categories Steak
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250.
- 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 3 Tbs butter, garlic, thyme, and rosemary to skillet.
- Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl.
- Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
- Add shallots and saute 2 minutes.
- Add Cognac and Port and stir 1 minute, scraping up any browned bits.
- Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
- Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
- Season sauce to taste with salt and pepper; set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
- Spoon sauce over steaks and serve.
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.
SAUTEED STEAK WITH MUSTARD CREAM SAUCE
Steps:
- Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.
BEEF TENDERLOIN WITH COGNAC MUSTARD SAUCE
I love steak and here is my favorite. It may seem like a lot of steps but really, it's more simple than it first appears. I hope you enjoy it as much as I.
Provided by Marvin Beachler
Categories Beef
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
- 2. Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
- 3. Sear steaks until browned, about 4 minutes on each side. Reduce heat to medium low, continue to turn steaks occasionally and baste with pan juices, about 4 additional minutes. Transfer steaks to oven-proof dish with sides. Pour remaining pan juices to a small bowl. Place 3 Tablespoons back into same pan.
- 4. On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
- 5. Add cognac and port, scraping any brown bits from the bottom of pan, continue cooking on medium-high hear for 1 minute. Add chicken stock and boil (on high heat) until reduced to about 1 1/2 cups, about 10 minutes.
- 6. Whisk-in mustard, and butter, lower heat to medium.
- 7. Return steaks to pan, cover and reheat steaks, adding any juices from the steaks back to pan. Serve with garlic mashed potatoes and a vegetable or a green salad.
STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE
Provided by á-24602
Number Of Ingredients 12
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.
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
From Gotham Bar and Grill.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 250°F.
- 2. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat.
- 3. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
- 4. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- 5. Transfer steaks to small rimmed baking sheet and keep warm in oven.
- 6. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
- 7. Add shallots and saute 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
- 8. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- 9. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
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