CHâTEAUBRIAND WITH COGNAC SAUCE
This is a little lighter that traditional Chateaubriand in that I use light margarine instead of butter. I also use a more traditional sauce than the creamy béarnaise a lot more modern recipes call for, although I substitute cognac for the white wine used in traditional Sauce Chateaubriand.
Provided by JelsMom
Categories Steak
Time 42m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
- Place garlic slivers on top of roast/steaks.
- Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° F (medium rare) to 150°F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
- Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
- Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
- Add cognac and boil 45-60 seconds.
- Reduce heat to low and stir in remaining T margarine until melted.
- Stir in parsley and season to taste with additional salt and pepper if desired.
- Carve steaks into thin strips, spoon sauce over, and serve immediately.
Nutrition Facts : Calories 735.8, Fat 53.2, SaturatedFat 19.1, Cholesterol 196.7, Sodium 377.7, Carbohydrate 2, Fiber 0.1, Protein 58.4
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