CHATEAUBRIAND WITH COGNAC SAUCE

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Chateaubriand With Cognac Sauce image

Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party.

Provided by Lennie

Categories     Meat

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

2 (2 -2 1/2 lb) beef tenderloin steaks, 2-1/2 lbs each (1.25 kg each)
5 garlic cloves, peeled and finely slivered
2 1/2 tablespoons olive oil
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
4 medium shallots, minced
2 cups beef stock
2 tablespoons cognac or 2 tablespoons brandy
2 tablespoons Dijon mustard
1/2 cup real butter, cut into 8 pieces
3 tablespoons chopped fresh parsley
salt and pepper

Steps:

  • Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
  • Preheat oven to 450°F degrees.
  • In large skillet, heat oil and brown meat on all sides.
  • Place meat on a rack in roasting pan; set skillet aside.
  • Roast meat to desired doneness, about 40 minutes for medium-rare.
  • To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
  • Stir in stock, scraping up brown bits.
  • Bring to a boil and cook until reduced by half.
  • Add cognac and boil one minute.
  • Reduce heat to low and whisk in mustard, then butter, one piece at a time.
  • Cook just until butter is melted.
  • Stir in parsley and season to taste with salt and freshly ground black pepper.
  • Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.

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