Beef Tenderloin Injected With Cognac Butter Recipes

GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
• Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
• Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
• Transfer to a roasting pan or 9x13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
• While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in whole garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves.
• Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.

GARLIC HERB BUTTER BEEF TENDERLOIN

Steps:

• Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
• Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
• To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
• Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
• Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.

BEEF TENDERLOIN INJECTED WITH COGNAC BUTTER

Steps:

• In a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. Continue whisking until well combined; set aside.
• Place tenderloin on a flat surface and pat dry with paper towels. Fill a Cajun injector with butter-and-cognac mixture and inject in several places. Cover with plastic wrap and store in the refrigerator for at least 2 hours.
• When meat is marinated, preheat grill to medium-high (about 400°F). Remove tenderloin from wrap and rub with olive oil and Smoked Salt Steak Rub, pressing firmly so that seasoning adheres well to the meat. Set aside at room temperature.
• Meanwhile, heat 1 tbsp butter in a sauté pan over medium-high.
• Add sliced shallots and cook for 3-4 minutes or until just tender.
• Add oyster mushrooms to pan and cook for 2-3 minutes more.
• Add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan.
• Remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. Season mixture with salt and pepper to taste and set aside, keeping warm.
• Place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. Remove from grill and set aside for 3-5 minutes. If you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots.
• Once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

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 min. per side. Reduce heat to med-low. Add 3 T. butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 min. for med.-rare. Transfer steaks to small rimmed baking sheet and keep warm in oven. Pour contents of skillet into small bowl. Return 3 T. drippings from bowl to same skillet and place over high heat. Add shallots and saute 2 min. Add Cognac and Port and stir 1 min., scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 min. Whisk in Dijon mustard, then remaining 3 T. cold butter, 1 T. 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.