Beeftenderloinsteakswithmustardcognacsauce Recipes

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BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks With Mustard-Cognac Sauce image

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

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

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 TENDERLOIN WITH MUSTARD SAUCE



Beef Tenderloin With Mustard Sauce image

My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.

Provided by Vseward Chef-V

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces beef tenderloin steaks (four 4 oz steaks)
3 tablespoons fresh coarse ground black pepper (or to taste)
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
1 dash salt

Steps:

  • Preheat oven to 350 degrees;.
  • Coat steaks with pepper on both sides.
  • Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
  • Transfer to a plate to rest while you make the sauce.
  • In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
  • Serve sauce alongside the steaks.

Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5

STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE



Steak Tenderloin with Mustard-Cognac Sauce Recipe image

Provided by á-24602

Number Of Ingredients 12

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

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 WITH COGNAC MUSTARD SAUCE



Beef Tenderloin with Cognac Mustard Sauce image

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

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

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.

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