Courvoisier Cream Sauce Recipes

SHRIMP'N SHROOMS W/CREAMY COGNAC SAUCE

Steps:

• 1. Saute your onions, pancetta for 5 or so minutes in butter and then add your chopped kale, garlic, baby bellas, and tomatoes. Add some of your cognac and cook for about 15 minutes with a lid on. Stirring occasionally & then add your tomato paste & remaining cognac. (If you need to you add a little water if necessary). Next, add your shrimp to cook through and your cream and sour cream to the sauce. It should be about 5 -7 minutes depending on the size of shrimp. Add your salt and pepper to taste as well. When you add your shrimp is when you will add your pasta to it's boiling water as it takes only about 6 minutes for al dente. Serve this on top of the pasta.

STEAK AU POIVRE

Steps:

• 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 using 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.
• In a medium skillet over medium heat, melt the butter and olive oil. 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, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

COGNAC SHRIMP

Steps:

• Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
• Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.

BAKED PEARS IN COURVOISIER CREAM RECIPE

Steps:

• Preheat oven to 425°F.
• Get all your ingredients together in small bowls. This is a recipe that requires quick action.
• Wash and peel the pears. I use a paring knive, but you may want to use a potato peeler so you don't remove much of the pear flesh.
• When peeled, quarter and core the pear by removing the hard stem and the seeds. Then slice the pear quarters each in half again.
• Working quickly so the pears don't darken, melt the butter over medium heat in a heavy saucepan big enough to fit each pear slice without touching the others.
• Add the pears in a single layer.
• Sprinkle the sugar over the pears and add the liquor and juice.
• Cook over medium-low heat, turning the pears frequently until they are tender, about 8-10 minutes (depending on the ripeness of the pears). I used a small cooking spatula to turn the pears.
• Remove the pears to a 9" x 9" baking dish.
• Add the coconut milk to the saucepan and boil the sauce over high heat until slightly thickened, about 2 minutes, stirring frequently with a small whisk.
• Pour the sauce over top of the pears and bake in the oven until the sauce on top sets into a skin (or the sauce looks nice and syrupy), about 10 minutes.
• Serve immediately.

COURVOISIER FROZEN ORANGE SOUFFLE

Steps:

• Prepare a Bombe mixture by beating the egg yolks with the wire attachment on your mixture with ¼ cup sugar at medium high speed until thick and pale in color. While the eggs whip, bring the simple syrup to a boil and cook to a good soft ball stage (240-245 degrees F). With the mixer on medium speed, slowly pour the hot syrup over the whipped eggs yolks. Increase the speed to high and beat until the Bombe mixture cools to room temperature (this doesn't take long). Remove the Bombe mixture to a large bowl and fold in the Courvoisier, orange zest and orange juice. Make the Meringue. Using the wire attachment again, beat room temperature egg whites until frothy. Add cream of targar and salt and continue to beat while gradually adding 1 cup of sugar until shiny and stiff. Whip the cream and the remaining (¾ cup) sugar. While the cream is whipping, gently fold the egg whites into the Bombe mixture. Fold the whiped cream into the Meringue and Bombe mixture. Pour into ramekins prepared with parchment collars or pretty dessert dishes or frozen hollowed-out orange shells or even a springform pan. Freeze 2 hours or longer for ramekins or 4 hours or longer for larger containers. To serve, drizzle individual dishes with a little chocolate sauce (first removing collars from ramekins) or remove springform pan, slice and drizzle with sauce. To serve, remove collars from ramekins

STEAK AU POIVRE WITH COURVOISIER SAUCE RECIPE - (3.6/5)

Steps:

• SAUCE: Place the butter blend*, shallots and ground black pepper in a saucepan over moderate heat. Saute until shallots are translucent. Add the cognac to the pan and boil until the sauce is reduced to a glaze. Add the beef broth and simmer until the mixture is reduced by half. Add the cream and simmer, stirring occasionaly until the sauce is slightly thickened and barely coats the back of a spoon. Prepare a roux by melting the 2 tablespoons butter in a separate saucepan. Stir in the 2 tablespoons flour until the mixture forms a thick paste. Place the roux in a mixing bowl, add 1/4 cup of the hot sauce and whisk until it forms a paste. Add the paste to the hot sauce and whisk thoroughly to remove any lumps. Bring back to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally. Taste to make sure no flour taste remains. DO NOT ADD MORE ROUX OR FLOUR. If necessary, continue to simmer until the sauce is reduced to the desired consistency. STEAKS: Dredge the steaks in the cracked peppercorns, coating both sides. In a large skillet over medium high heat, add oil to lightly coat the bottom. Sear the meat on both sides to the desired doneness. Serve immediately and pour desired amount of sauce over each steak.

STEAK AU POIVRE WITH DIJON CREAM SAUCE

Steps:

• Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

COURVOISIER CREAM SAUCE

Steps:

• Saute shallots in butter until lightly browned. Add beef stock and boil until reduced down to 3/4 cup. Add crushed peppercorn, courvoisier, and cream. Cook on medium heat, reducing sauce to a thick gravy consistency, approx 20 min.