CHATEAUBRIAND WITH COGNAC SAUCE
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
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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Mohammed Minar
[email protected]This recipe was just okay. It wasn't bad, but it wasn't anything special either.
Dambar Lama
[email protected]Overall, I was not impressed with this recipe. I will not be making it again.
kiptoo kelvin
[email protected]This dish was a disappointment. I expected more from a recipe with such a high rating.
UMAR Rajpoot
[email protected]I would not recommend this recipe to others.
Burhan Rana
[email protected]This recipe is not worth the effort. There are better ways to cook a steak.
Maddie Albin
[email protected]I found the beef to be a bit tough.
MyDeal Blog.
[email protected]The sauce was a bit too salty for my taste.
New Amp
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
Neschal Daocharan
[email protected]I've been making this dish for years and it never disappoints. It's a classic for a reason.
Emmanuel Lugard
[email protected]This is one of my favorite recipes. It's always a hit when I make it.
Maggie vaszquez
[email protected]I made this dish for a dinner party and everyone raved about it. It's definitely a showstopper.
irfan Jamali
[email protected]This recipe is a keeper! The beef was cooked to perfection and the sauce was divine.
Naula Scovia
[email protected]I'm not a big fan of cognac, but I loved the sauce in this recipe. It was rich and flavorful without being overpowering.
Diane Lubbe
[email protected]This dish was easy to make and it tasted amazing. I will definitely be making it again.
game saidul
[email protected]I followed the recipe exactly and it turned out great! The beef was tender and juicy, and the sauce was delicious.
Sky Hunter
[email protected]The sauce was a bit too strong for my taste, but the beef was cooked perfectly.
Said Islam
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and impressive dish that's perfect for a special occasion.
Glenn Eason
[email protected]I've made this dish several times and it's always a hit. The cognac sauce is what really makes it special.
Virendar Singh
[email protected]This Chateaubriand with Cognac Sauce was an absolute delight! The beef was cooked to perfection and the sauce was rich and flavorful. I served it with roasted asparagus and mashed potatoes, and it was a meal fit for a king.