Best Minute Steak With Quickie Cognac Sauce Recipes

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FILET MIGNON WITH COGNAC SAUCE



Filet Mignon With Cognac Sauce image

Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.

Provided by jovigirl

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or 3 tablespoons brandy
1/2 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9

FLAT IRON STEAK AND COGNAC SAUCE



Flat Iron Steak and Cognac Sauce image

You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.

Provided by BakinBaby

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs flat iron steaks
1/4 cup dark brown sugar
1/3 cup rice wine vinegar
2 teaspoons hot sauce (Valentina,El Pato or Tabasco )
2 teaspoons Worcestershire sauce
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 tablespoons butter
1/4 cup shallot (white onions can be substituted)
1 teaspoon brown sugar
1 cup chicken broth
1/2 cup beef broth
1/4 cup half-and-half (whipping cream can be used also)
1/2 cup cognac (or brandy)

Steps:

  • Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
  • While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
  • Grill steak 5 minute on first side and 3-4 on other side.
  • Remove from grill, To serve; cut in thin slices.
  • Cognac Sauce:.
  • While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through.
  • Serve over grilled meat.

EASY MINUTE STEAKS



Easy Minute Steaks image

This is the easiest recipe. I serve it with mashed potatoes and warm rolls.

Provided by frog69

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h15m

Yield 4

Number Of Ingredients 2

4 (1/2 pound) cube steaks (pounded round meat)
1 (10.5 ounce) can condensed French onion soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, briefly brown the cube steaks.
  • Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 6.4 g, Cholesterol 139.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 49.9 g, SaturatedFat 8.5 g, Sodium 753.7 mg, Sugar 2.9 g

MINUTE STEAK WITH QUICKIE COGNAC SAUCE



Minute Steak with Quickie Cognac Sauce image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Canola oil, for cooking
One 12-ounce sirloin steak
Kosher salt and freshly ground black pepper
3 medium shallots
1 tablespoon unsalted butter
1/4 cup cognac (see Cook's Note)
1/2 cup beef stock
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 small bunch fresh chives

Steps:

  • Put some oil in a cast-iron skillet over medium heat.
  • Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
  • Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
  • Meanwhile, peel and mince the shallots.
  • Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
  • Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.

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