Chateaubriand With Cognac Sauce |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From Aces , one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party. 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 |
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 |
Directions:
1. Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
2. Preheat oven to 450°F 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 sauté 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.
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