Steak Tenderloin With Mustard Cognac Sauce Recipes

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 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.
• Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. 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, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, 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 TENDERLOIN WITH COGNAC MUSTARD SAUCE

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.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
• Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

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.

BEEF TENDERLOIN STEAKS ON POTATO GALETTES WITH MUSTARD SAUCE

Steps:

• Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and sauté 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Preheat oven to 200°F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.
• Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• 1. Preheat oven to 250°F.
• 2. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat.
• 3. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
• 4. 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.
• 5. Transfer steaks to small rimmed baking sheet and keep warm in oven.
• 6. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
• 7. 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.
• 8. 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.
• 9. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.