Best Beef Tenderloin With Brandy Sauce Recipes

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BEEF TENDERLOIN WITH BRANDY SAUCE



Beef Tenderloin With Brandy Sauce image

Make and share this Beef Tenderloin With Brandy Sauce recipe from Food.com.

Provided by Dienia B.

Categories     Steak

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef tenderloin, sliced into 4 steaks
2 ounces scotch whiskey
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1 teaspoon crushed peppercorn
1 tablespoon butter
1/2 cup mushroom, sliced
1 teaspoon peppercorn, roughly crushed
1 tablespoon brandy
1/4 cup cream

Steps:

  • Marinate steaks in marinade for 2 hours.
  • Saute steaks in butter; remove from pan when cooked to doneness you like.
  • Add mushrooms to pan.
  • Add peppercorns.
  • Add brandy OFF stove.
  • Deglaze pan, scraping browned bits off bottom of pan.
  • Don't ignite; fire scares me.
  • Add cream.
  • Reduce; pour over steaks.

Nutrition Facts : Calories 480.5, Fat 36.8, SaturatedFat 18.5, Cholesterol 143.5, Sodium 178.3, Carbohydrate 2.5, Fiber 0.5, Sugar 0.4, Protein 23.2

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks with Mustard-Cognac Sauce image

Provided by Alfred Portale

Categories     Garlic     Mustard     Sauté     Rosemary     Beef Tenderloin     Cognac/Armagnac     Thyme     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

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 WITH QUICK RED WINE PAN SAUCE



Beef Tenderloin with Quick Red Wine Pan Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour

Steps:

  • Remove the tenderloin from the refrigerator 1 hour prior to cooking.
  • On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
  • Preheat the oven to 225 degrees F.
  • Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
  • Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
  • Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
  • Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
  • Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON



Brandy Cream Sauce for Pan-Fried Filet Mignon image

This brandy cream sauce for steak never ever disappoints. It's so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I'm also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.

Provided by Karin and Ken

Categories     Main Course

Time 35m

Number Of Ingredients 12

2 pounds mini potatoes (unpeeled, cut in half)
1/3 cup vegetable oil (peanut, canola, grapeseed or safflower)
1 tablespoon fresh thyme (minced or 1 teaspoon dried leaves)
kosher salt - (or coarse sea salt)
pepper - (freshly ground if possible)
4 6-8 ounce filet mignon steaks (1 1/2 - 2 inches thick)
1/4 cup vegetable oil (peanut, canola, grapeseed or safflower)
4 shallots (sliced into thin rings)
2 cups mushrooms (sliced)
4 garlic cloves (sliced thin)
1 cup heavy cream
1/2 cup brandy (cognac, rum, bourbon, apple or white grape juice )

Steps:

  • Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.

Nutrition Facts : Calories 749 kcal, Carbohydrate 45 g, Protein 9 g, Fat 54 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 68 mg, Sodium 64 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 32 g, ServingSize 1 serving

BEEF TENDERLOIN WITH GARLIC AND BRANDY



Beef Tenderloin with Garlic and Brandy image

Provided by Maria Thomann

Categories     Garlic     Sauté     Low Carb     Quick & Easy     Wheat/Gluten-Free     Father's Day     Beef Tenderloin     Brandy     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 6

4 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup canned beef broth
2 tablespoons brandy

Steps:

  • Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE



Roast Beef Tenderloin With Red Wine & Shallot Sauce image

This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

Provided by CountryLady

Categories     Roast Beef

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil
4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1/4 cups beef stock
1/2 cup dry red wine
1/4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Steps:

  • Sprinkle beef with peppercorns & salt, pressing to adhere.
  • Heat oil in roasting pan, over medium-high heat; sear beef all over.
  • Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
  • Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
  • Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
  • Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
  • Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
  • Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1

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