Beef Tenderloin Steaks With Mustard Cognac Sauce Recipes

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• Preheat oven to 250°F. 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 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.
• 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 place over high heat. Add shallots and sauté 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 tablespoons cold butter, 1 tablespoon 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 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 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 TENDERLOINS WITH MUSTARD SAUCE

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.

COGNAC MARINATED BEEF TENDERLOIN

Steps:

• Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
• Add shallots and garlic and saute until tender.
• Add thyme and next 4 ingredients and bring to a boil.
• Remove and let cool.
• Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
• Shake the bag until the meat is well coated.
• Marinate for 8 hours in the refrigerator, turning the bag occasionally.
• When ready to cook, remove meat from the bag and discard marinade.
• Place meat on a rack in a roasting pan coated with cooking oil spray.
• Insert meat thermometer into thickest part of tenderloin, if desired.
• Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium.
• Remove from oven and let stand 10 minutes before slicing.

FILET MIGNON WITH COGNAC SAUCE

Steps:

• Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
• Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
• Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE

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.