Chateaubriand With Cognac Sauce Recipe
Description:
This Chateaubriand with Cognac Sauce recipe is a culinary delight that’s sure to impress even the most discerning palates. Originally posted in response to a request, it hails from “Aces,” one of the acclaimed Best of Bridge series of cookbooks. With its blend of Canadian and European flavors, this dish is perfect for a special occasion or a weeknight dinner treat. Plus, it’s very low in carbs, making it suitable for those watching their carb intake. Featuring tender beef tenderloin steaks bathed in a decadent cognac-infused sauce, this dish is a true showstopper.
Keywords:
Canadian, European, Very Low Carbs, Weeknight, Roast, Oven, Stove Top, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 489.1
- Fat Content: 39.6g
- Saturated Fat Content: 17.3g
- Cholesterol Content: 152.7mg
- Sodium Content: 334.4mg
- Carbohydrate Content: 1.5g
- Fiber Content: 0.1g
- Sugar Content: 0.1g
- Protein Content: 30.5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Beef tenderloin steaks |
| 5 | Garlic cloves |
| 2 1/2 | Olive oil |
| 1 1/2 | Butter |
| 4 | Margarine |
| 2 | Shallots |
| 2 | Cognac |
| 2 | Brandy |
| 1/2 | Dijon mustard |
| 3 | Real butter |
| – | Fresh parsley |
Instructions:
-
Prepare the Meat:
- Cut 3/4-inch deep slits into the meat and insert slivers of garlic into the slits.
-
Preheat the Oven:
- Preheat your oven to 450°F.
-
Brown the Meat:
- In a large skillet, heat olive oil and brown the meat on all sides.
-
Roast the Meat:
- Place the browned meat on a rack in a roasting pan, and set the skillet aside.
- Roast the meat in the preheated oven to your desired doneness, approximately 40 minutes for medium-rare.
-
Prepare the Cognac Sauce:
- In the reserved skillet, melt 1-1/2 tablespoons of butter or margarine.
- Add shallots to the skillet and sauté until softened.
- Stir in stock, scraping up any brown bits from the bottom of the skillet.
- Bring the mixture to a boil and cook until it’s reduced by half.
- Add cognac to the skillet and boil for one minute.
-
Finish the Sauce:
- Reduce the heat to low and whisk in Dijon mustard, followed by real butter, one piece at a time.
- Cook just until the butter is melted.
- Stir in chopped fresh parsley and season the sauce to taste with salt and freshly ground black pepper.
-
Serve:
- Carve the roasted meat into 1/2-inch slices and spoon the luscious cognac sauce over the top.
- Serve immediately alongside a variety of fresh garden vegetables and a good red wine for a truly unforgettable dining experience.
Enjoy the rich flavors and elegant presentation of this Chateaubriand with Cognac Sauce recipe, perfect for any occasion where you want to impress your guests or indulge in a luxurious meal at home.
