Steak Tenderloin With Mustard Cognac Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Beef Tenderloin Steaks With Mustard-Cognac Sauce image

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.

6 (7 -8 ounce) beef tenderloin steaks
kosher salt
cracked black pepper
3 tablespoons canola oil
6 tablespoons unsalted butter, chilled, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallot
1/2 cup cognac or 1/2 cup brandy
2 tablespoons port wine
3 cups low sodium chicken broth
2 tablespoons Dijon mustard

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



Beef Medallions with Cognac Sauce image

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.

2 tablespoons (1/4 stick) unsalted butter
1/4 cup chopped shallots
1 teaspoon (packed) brown sugar
1 cup canned low-salt chicken broth
1/2 cup canned beef broth
1/2 cup Cognac or brandy
1/4 cup whipping cream
2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)
Fresh chives

SAUTEED STEAK WITH MUSTARD CREAM SAUCE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6



Sauteed Steak with Mustard Cream Sauce image

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.

2 steaks, 1 to 1 1/2 pounds each
2 tablespoons canola oil
Salt and pepper
8 tablespoons Cognac
8 tablespoons heavy cream
4 tablespoons Dijon mustard

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



Beef Tenderloin with Cognac Mustard Sauce image

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.

8 each oz 6 beef tenderloin steaks
2 tsp kosher salt
2 tsp black pepper
4 Tbsp olive oil
6 Tbsp butter, chilled
4 clove garlic, smashed and finely chopped
2 sprig(s) thyme, fresh and chopped
2 sprig(s) rosemary, fresh and chopped
1 c onion, finely chopped
1/2 c cognac
2 Tbsp tawny port
3 c chicken stock
2 Tbsp dijon mustard

STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE

Provided by á-24602

Number Of Ingredients 12



Steak Tenderloin with Mustard-Cognac Sauce Recipe image

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.

1.5 to 2 pounds beef tenderloin steaks
(about 1 1/2 in thick)
1.5 tablespoons canola oil
2 garlic cloves, peeled, smashed
1 thyme sprig
1 rosemary sprig
1/2 cup finely chopped shallots
1/4 cup cognac or brandy
1 tablespoon port
1.5 cups chicken broth
3 tablespoons butter
1 tablespoon Dijon mustard

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



Beef Tenderloin Steaks with Mustard-Cognac Sauce image

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.

6 8-oz beef tenderloin steaks (each about 1 1/2-inches thick)
coarse kosher salt
cracked black pepper
3 Tbsp canola oil
6 Tbsp unsalted butter (3/4 stick), chilled and divided
4 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 c shallots, finely chopped
1/2 c cognac or brandy
2 Tbsp tawny port
3 c low-salt chicken broth
2 Tbsp dijon

More about "steak tenderloin with mustard cognac sauce recipes"

BEEF TENDERLOIN WITH COGNAC CREAM SAUCE - STRIPED …
Web Dec 18, 2015 Preheat oven to 475 degrees F with rack in middle position. Place a large stove-top safe roasting pan over high heat and add about …
From stripedspatula.com
4.5/5 (2)
Total Time 2 hrs
Category Main Course
Calories 914 per serving
  • Remove tenderloin from refrigerator and let stand at room temperature for 1 hour before roasting. Using a sharp, flexible knife, trim the "silver" membrane from the surface of the tenderloin and tuck "tail" underneath to create a tenderloin of even thickness. Tie with kitchen twine. (Or, ask your butcher to prepare your tenderloin for roasting.)
  • Rub the tied tenderloin with about 2 tablespoons of olive oil. Sprinkle each side liberally with kosher salt and cracked black pepper, pressing to adhere.
  • Place a large stove-top safe roasting pan over high heat and add about 2 tablespoons olive oil to coat the bottom of the pan, heating until hot but not smoking. Sear the tenderloin for about 3-4 minutes per side, until well-browned. Remove tenderloin from roasting pan and carefully clean pan with a paper towel in a pair of tongs.
beef-tenderloin-with-cognac-cream-sauce-striped image


CLASSIC STEAK DIANE RECIPE (COGNAC CREAM SAUCE)
Web Oct 17, 2017 Instructions. Season the steaks with salt and pepper on all sides. Heat the butter in a heavy skillet or cast iron pan over medium high heat. Add the steaks into the pan and cook for 3-4 minutes on each side. …
From dinnerthendessert.com
classic-steak-diane-recipe-cognac-cream-sauce image


STEAK AU POIVRE WITH COGNAC CREAM SAUCE RECIPE
Web Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, 5 to 6 …
From altonbrown.com
4.6/5 (37)
Category Mains
Servings 4
Total Time 55 mins
  • Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
  • Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
  • Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat, but do not wipe or scrape the pan clean.
  • Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, and serve.


SAUTéED BEEF TENDERLOIN WITH COGNAC PAN SAUCE | THE CHOPPING …
Web Place the pan over medium-low heat and add the butter. Gently sauté the shallots until aromatic, about 1 minute. Deglaze the pan with the cognac scraping up any browned …
From thechoppingblock.com


BEST STEAK TENDERLOIN WITH MUSTARD COGNAC SAUCE RECIPES
Web 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 …
From alicerecipes.com


COGNAC CREAM SAUCE WITH BEEF TENDERLOIN » RIVENTE RECIPES
Web Dec 17, 2020 Make the cognac cream sauce. Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 …
From riventecognac.com


BEST BEEF TENDERLOIN WITH COGNAC MUSTARD SAUCE RECIPES
Web Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve. …
From alicerecipes.com


ROAST BEEF TENDERLOIN WITH COGNAC BUTTER RECIPE | MYRECIPES
Web Spread mustard mixture over all sides of tenderloin; sprinkle with 2 tablespoons thyme. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 425° for …
From myrecipes.com


BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE - LINNANE
Web Transfer steaks to small rimmed baking sheet and keep warm in oven. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and …
From linnaneco.com


TENDERLOIN WITH COGNAC SAUCE - THE BASTARD
Web Remove the steaks from The Bastard and let them rest under aluminum foil. Place the cast iron grill rack on the BBQ and raise the temperature to 240°C. Meanwhile, in a saucepan, …
From thebastard.com


FILET MIGNON WITH GARLIC MUSTARD SAUCE RECIPE - THE SPRUCE EATS
Web Aug 27, 2021 Gather the ingredients. Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper. Heat a large heavy skillet or cast …
From thespruceeats.com


ROAST BEEF TENDERLOIN WITH COGNAC DIJON SAUCE - A FOODCENTRIC …
Web Jun 8, 2022 Pre-Heat the Oven. Third, pre-heat the oven to 400 degrees. In preparation for roasting your tenderloin, cover a quarter sheet or half sheet rimmed baking sheet with …
From afoodcentriclife.com


COGNAC AND MUSTARD PAN SAUCE | AMERICA'S TEST KITCHEN RECIPE
Web Return skillet to high heat, add cognac and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes. …
From americastestkitchen.com


10 BEST BEEF TENDERLOIN STEAK RECIPES | YUMMLY
Web May 18, 2023 A Valentine Dinner – Filet Mignon with Horseradish Dijon Sauce and Cheddar Mashed Potatoes Creative Culinary. salt, plain greek yogurt, ground cayenne …
From yummly.com


STEAK AU POIVRE (PEPPER STEAK RECIPE) WITH COGNAC CREAM SAUCE
Web Sep 26, 2022 Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.) …
From aspicyperspective.com


Related Search