Best Beef Tenderloin Injected With Cognac Butter 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 MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

Categories     Beef     Sauté     Valentine's Day     Low Carb     Wheat/Gluten-Free     Dinner     Beef Tenderloin     Brandy     Cognac/Armagnac     Winter     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
1/4 cup chopped shallots
1 teaspoon (packed) brown sugar
1 cup canned low-salt chicken broth
1/2 cup canned beef broth
1/2 cup Cognac or brandy
1/4 cup whipping cream
2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)
Fresh chives

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.

COGNAC MARINATED BEEF TENDERLOIN



Cognac Marinated Beef Tenderloin image

Don't know where I got this one! It sounds different since there's no sugar or mustard in the marinade. Marination time is included in the time estimation.

Provided by Oolala

Categories     Steak

Time 9h20m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/3 cup shallot, minced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon pepper
1/4 teaspoon salt
3/4 cup cognac
3 lbs beef tenderloin, fat trimmed

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.

Nutrition Facts : Calories 402.2, Fat 27.6, SaturatedFat 10.8, Cholesterol 117, Sodium 139.4, Carbohydrate 1.5, Fiber 0.2, Protein 34.6

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company.

Provided by Normaone

Categories     Steak

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1/4 cup chopped shallot
1 teaspoon brown sugar, packed
1 cup reduced-sodium chicken broth
1/2 cup beef broth
1/2 cup cognac or 1/2 cup brandy
1/4 cup whipping cream
2 (5 ounce) beef tenderloin steaks, about 1 inch thick
fresh chives

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium heat.
  • Add shallots and saute about 4 minutes, until tender.
  • Add brown sugar and cook, stirring, 1 minute more.
  • Add the chicken and beef broth and the Cognac.
  • Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
  • Add cream.
  • The sauce can be made well in advance, covered and refrigerated or even frozen.
  • If frozen, thaw before proceeding.
  • Season steaks.
  • Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
  • Add the steaks to the skillet and cook to desired doneness.
  • For medium rare, cook about 4 minutes per side.
  • Remove steaks from skillet and place on a plate, keep warm.
  • Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
  • Season.
  • Slice the steaks and fan the slices on plates.
  • Top with sauce and chives.

Nutrition Facts : Calories 658.3, Fat 56.8, SaturatedFat 27.8, Cholesterol 172.1, Sodium 263.4, Carbohydrate 7.9, Sugar 2.4, Protein 29.3

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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