Chateaubriand With Cognac Sauce Recipe

Name: Chateaubriand With Cognac Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Cognac Mustard Sauce; 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

Servings: persons

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
Cognac Mustard Sauce
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

1
Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
2
Preheat oven to 450u00b0F degrees.
3
In large skillet, heat oil and brown meat on all sides.
4
Place meat on a rack in roasting pan; set skillet aside.
5
Roast meat to desired doneness, about 40 minutes for medium-rare.
6
To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and saute until softened.
7
Stir in stock, scraping up brown bits.
8
Bring to a boil and cook until reduced by half.
9
Add cognac and boil one minute.
10
Reduce heat to low and whisk in mustard, then butter, one piece at a time.
11
Cook just until butter is melted.
12
Stir in parsley and season to taste with salt and freshly ground black pepper.
13
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.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, Cognac Mustard Sauce, and more.

Yes, Chateaubriand With Cognac Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chateaubriand With Cognac Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions