Best Petit Fillet Of Beef With Tarragon Cognae Mustard Sauce Recipes

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PETIT FILLET OF BEEF WITH TARRAGON COGNAE MUSTARD SAUCE



Petit Fillet of Beef with Tarragon Cognae Mustard Sauce image

Number Of Ingredients 12

2 tablespoons canola oil
6 tablespoons butter divided
4 (6 ounce) center cut filets of beef about 1 1/2 inches thick
salt and pepper to taste
1/4 cup cognac
2 tablespoons olive oil
2 cloves garlic minced
1 cup Chardonnay
3 cups heavy cream
1 1/2 teaspoons Dijon style mustard
1 tablespoon chopped fresh tarragon
splash cognac

Steps:

  • In a large, heavy skillet, heat canola oil and 2 tablespoons butter over medium-high heat. Season fillets with salt and pepper. Sauté the beef fillets about 4-5 minutes on each side for medium-rare. Remove skillet from the heat, carefully add the cognac and flambé. Remove fillets to a warm platter and keep warm. In the same skillet, heat olive oil over medium-high heat and sauté garlic until light brown. Cool a few seconds, then add the Chardonnay. Boil for a few minutes, stirring constantly and scraping the bottom of the pan to deglaze. Add the cream, lower heat, simmer until the sauce thickens and then strain into a small saucepan. Bring to a boil and add mustard, remaining butter, tarragon, and a splash of cognac. Spoon sauce over fillets and serve.

Nutrition Facts : Nutritional Facts Serves

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 TENDERLOIN WITH MUSTARD SAUCE



Beef Tenderloin With Mustard Sauce image

My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.

Provided by Vseward Chef-V

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces beef tenderloin steaks (four 4 oz steaks)
3 tablespoons fresh coarse ground black pepper (or to taste)
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
1 dash salt

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.

Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5

BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE



Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce image

From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach.

Provided by swissms

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons vegetable oil
1/4 cup chopped shallot
1 cup beef stock or 1 cup canned low sodium beef broth
1/2 cup dry white wine
1/4 cup brandy
1/2 cup whipping cream
2 tablespoons butter
2 garlic cloves, chopped
3 (5 ounce) bags Baby Spinach
4 (7 ounce) beef tenderloin steaks (each about 1 inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
  • Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
  • Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
  • Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE



Beef Tenderloin With Mustard-Tarragon Cream Sauce image

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.

Provided by Lizzie Rodriquez

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

nonstick cooking spray
24 ounces beef tenderloin, 4 oz each, trimmed, 1-inch thick
1 1/2 teaspoons salt, divided
1/4 teaspoon black pepper
1/4 cup dry white wine
1 1/2 teaspoons sugar
1 tablespoon Dijon mustard
1/4 cup low-fat sour cream
1 1/2 teaspoons fresh tarragon, finely chopped
fresh tarragon, sprigs

Steps:

  • Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
  • Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE



Roast Fillet of Beef with Mushroom-Tarragon Sauce image

Make and share this Roast Fillet of Beef with Mushroom-Tarragon Sauce recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 3/4 lbs fillet beef tenderloin, tied
2 tablespoons butter
1/4 cup minced shallot
1/2 lb mushroom, sliced
1 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tablespoons cornstarch

Steps:

  • Position rack in center of oven and preheat to 400F degrees.
  • Heat oil in large skillet over high heat.
  • Pat beef dry.
  • Add to skillet and brown on all sides, turning frequently, about 7 minutes.
  • Place rack in roasting pan.
  • Transfer beef to rack.
  • Roast about 25 minutes for rare, or longer, if desired.
  • Pour oil from skillet.
  • Add butter and melt over medium-low heat.
  • Add shallots and saute 1 minute.
  • Add mushrooms, tarragon and salt.
  • Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
  • Add wine and bring to boil.
  • Boil uncovered until almost no liquid remains, about 2 minutes.
  • Mix in 1 cup stock.
  • Stir cornstarch and remaining ¼ cup stock in small bowl.
  • Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
  • Boil until thickened, about 1 minute.
  • Cut beef into ½ inch slices.
  • Overlap slices on plates.
  • Spoon sauce over and serve.
  • This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE



Roast Fillet of Beef with Cornichon Tarragon Sauce image

Categories     Milk/Cream     Mixer     Mustard     Roast     Beef Tenderloin     White Wine     Chill     Tarragon     Gourmet

Yield Serves 18

Number Of Ingredients 9

3 trimmed 3-to-3 1/2-pound fillets of beef, tied at room temperature
1/3 cup vegetable oil
2 sticks (1 cup) unsalted butter, softened
2/3 cup Dijon-style mustard
1 1/4 cups minced shallot
5 cups dry white wine
1/2 cup minced fresh tarragon leaves or 2 tablespoons dried
1/3 cup heavy cream
40 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 cup)

Steps:

  • Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

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