Châteaubriand With Cognac Sauce Recipe

Name: Châteaubriand With Cognac Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Steaks; 16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin; 1 garlic clove, peeled and finely sliced; 1 tablespoon olive oil; Cognac Sauce; 1 teaspoon light margarine; 1 small shallot, minced; 1/3 cup beef broth; 1 teaspoon cognac; 2 tablespoons light margarine; 2 teaspoons fresh parsley, chopped; 1/4 teaspoon fresh coarse ground black pepper; 1/8 teaspoon coarse sea salt

Servings: persons

Steaks
16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin
1 garlic clove, peeled and finely sliced
1 tablespoon olive oil
Cognac Sauce
1 teaspoon light margarine
1 small shallot, minced
1/3 cup beef broth
1 teaspoon cognac
2 tablespoons light margarine
2 teaspoons fresh parsley, chopped
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon coarse sea salt

1
Preheat oven to 425u00b0F.
2
In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
3
Place garlic slivers on top of roast/steaks.
4
Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130u00b0 F (medium rare) to 150u00b0F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
5
Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
6
Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
7
Add cognac and boil 45-60 seconds.
8
Reduce heat to low and stir in remaining T margarine until melted.
9
Stir in parsley and season to taste with additional salt and pepper if desired.
10
Carve steaks into thin strips, spoon sauce over, and serve immediately.

356

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Steaks, 16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin, 1 garlic clove, peeled and finely sliced, 1 tablespoon olive oil, and more.

Yes, Châteaubriand With Cognac Sauce falls under the Soups & Stews 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!

Châteaubriand With Cognac Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions