Best 9 Beef Tenderloin Steaks With Mustard Cognac Sauce Recipes

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Indulge in the culinary masterpiece that is Beef Tenderloin Steaks with Mustard-Cognac Sauce, a dish that tantalizes taste buds with its exquisite flavors and elegant presentation. This recipe showcases the finest cuts of beef tenderloin, expertly seared to perfection and enveloped in a rich, velvety sauce that harmoniously blends the tang of mustard with the warmth of cognac. Accompanying the succulent steaks are a medley of roasted vegetables, tossed in a fragrant herb butter that enhances their natural sweetness. Elevate your dining experience with this exceptional dish, perfect for special occasions or an indulgent treat.

Let's cook with our recipes!

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

Categories     Beef     Sauté     Valentine's Day     Low Carb     Wheat/Gluten-Free     Dinner     Beef Tenderloin     Brandy     Cognac/Armagnac     Winter     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
1/4 cup chopped shallots
1 teaspoon (packed) brown sugar
1 cup canned low-salt chicken broth
1/2 cup canned beef broth
1/2 cup Cognac or brandy
1/4 cup whipping cream
2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)
Fresh chives

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  • Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

STEAK TENDERLOIN WITH MUSTARD-COGNAC SAUCE RECIPE



Steak Tenderloin with Mustard-Cognac Sauce Recipe image

Provided by á-24602

Number Of Ingredients 12

1.5 to 2 pounds beef tenderloin steaks
(about 1 1/2 in thick)
1.5 tablespoons canola oil
2 garlic cloves, peeled, smashed
1 thyme sprig
1 rosemary sprig
1/2 cup finely chopped shallots
1/4 cup cognac or brandy
1 tablespoon port
1.5 cups chicken broth
3 tablespoons butter
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 250 degrees. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 1.5 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 10 minutes for medium-rare. Transfer steaks to small baking sheet and keep warm in oven. Turn heat to high and add shallots, and sauté 2 minutes. Add cognac and Port and stir 1 minute, scraping up brown bits. Add broth and boil until sauce is reduced to 1/2 cup (about 12 minutes). Whisk in Dijon mustard, then remaining 1.5 tablespoons of butter.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks With Mustard-Cognac Sauce image

From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.

Provided by Kay D.

Categories     Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

6 (7 -8 ounce) beef tenderloin steaks
kosher salt
cracked black pepper
3 tablespoons canola oil
6 tablespoons unsalted butter, chilled, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallot
1/2 cup cognac or 1/2 cup brandy
2 tablespoons port wine
3 cups low sodium chicken broth
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 250.
  • Sprinkle steaks on all sides with salt and pepper.
  • Heat oil in heavy large skillet over high heat.
  • Add steaks and sear until brown, about 2 minutes per side.
  • Reduce heat to medium-low.
  • Add 3 Tbs butter, garlic, thyme, and rosemary to skillet.
  • Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
  • Transfer steaks to small rimmed baking sheet and keep warm in oven.
  • Pour contents of skillet into small bowl.
  • Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
  • Add shallots and saute 2 minutes.
  • Add Cognac and Port and stir 1 minute, scraping up any browned bits.
  • Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
  • Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
  • Season sauce to taste with salt and pepper; set aside.
  • Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
  • Spoon sauce over steaks and serve.

BEEF MEDALLIONS WITH COGNAC SAUCE



Beef Medallions with Cognac Sauce image

This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company.

Provided by Normaone

Categories     Steak

Time 33m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1/4 cup chopped shallot
1 teaspoon brown sugar, packed
1 cup reduced-sodium chicken broth
1/2 cup beef broth
1/2 cup cognac or 1/2 cup brandy
1/4 cup whipping cream
2 (5 ounce) beef tenderloin steaks, about 1 inch thick
fresh chives

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium heat.
  • Add shallots and saute about 4 minutes, until tender.
  • Add brown sugar and cook, stirring, 1 minute more.
  • Add the chicken and beef broth and the Cognac.
  • Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
  • Add cream.
  • The sauce can be made well in advance, covered and refrigerated or even frozen.
  • If frozen, thaw before proceeding.
  • Season steaks.
  • Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat.
  • Add the steaks to the skillet and cook to desired doneness.
  • For medium rare, cook about 4 minutes per side.
  • Remove steaks from skillet and place on a plate, keep warm.
  • Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks.
  • Season.
  • Slice the steaks and fan the slices on plates.
  • Top with sauce and chives.

Nutrition Facts : Calories 658.3, Fat 56.8, SaturatedFat 27.8, Cholesterol 172.1, Sodium 263.4, Carbohydrate 7.9, Sugar 2.4, Protein 29.3

MINUTE STEAK WITH QUICKIE COGNAC SAUCE



Minute Steak with Quickie Cognac Sauce image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Canola oil, for cooking
One 12-ounce sirloin steak
Kosher salt and freshly ground black pepper
3 medium shallots
1 tablespoon unsalted butter
1/4 cup cognac (see Cook's Note)
1/2 cup beef stock
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 small bunch fresh chives

Steps:

  • Put some oil in a cast-iron skillet over medium heat.
  • Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
  • Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
  • Meanwhile, peel and mince the shallots.
  • Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
  • Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.

BEEF TENDERLOIN WITH COGNAC MUSTARD SAUCE



Beef Tenderloin with Cognac Mustard Sauce image

I love steak and here is my favorite. It may seem like a lot of steps but really, it's more simple than it first appears. I hope you enjoy it as much as I.

Provided by Marvin Beachler

Categories     Beef

Time 1h30m

Number Of Ingredients 13

8 each oz 6 beef tenderloin steaks
2 tsp kosher salt
2 tsp black pepper
4 Tbsp olive oil
6 Tbsp butter, chilled
4 clove garlic, smashed and finely chopped
2 sprig(s) thyme, fresh and chopped
2 sprig(s) rosemary, fresh and chopped
1 c onion, finely chopped
1/2 c cognac
2 Tbsp tawny port
3 c chicken stock
2 Tbsp dijon mustard

Steps:

  • 1. Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
  • 2. Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
  • 3. Sear steaks until browned, about 4 minutes on each side. Reduce heat to medium low, continue to turn steaks occasionally and baste with pan juices, about 4 additional minutes. Transfer steaks to oven-proof dish with sides. Pour remaining pan juices to a small bowl. Place 3 Tablespoons back into same pan.
  • 4. On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
  • 5. Add cognac and port, scraping any brown bits from the bottom of pan, continue cooking on medium-high hear for 1 minute. Add chicken stock and boil (on high heat) until reduced to about 1 1/2 cups, about 10 minutes.
  • 6. Whisk-in mustard, and butter, lower heat to medium.
  • 7. Return steaks to pan, cover and reheat steaks, adding any juices from the steaks back to pan. Serve with garlic mashed potatoes and a vegetable or a green salad.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks with Mustard-Cognac Sauce image

From Gotham Bar and Grill.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 45m

Number Of Ingredients 13

6 8-oz beef tenderloin steaks (each about 1 1/2-inches thick)
coarse kosher salt
cracked black pepper
3 Tbsp canola oil
6 Tbsp unsalted butter (3/4 stick), chilled and divided
4 garlic cloves, peeled and smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 c shallots, finely chopped
1/2 c cognac or brandy
2 Tbsp tawny port
3 c low-salt chicken broth
2 Tbsp dijon

Steps:

  • 1. Preheat oven to 250°F.
  • 2. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat.
  • 3. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low.
  • 4. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
  • 5. Transfer steaks to small rimmed baking sheet and keep warm in oven.
  • 6. Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat.
  • 7. Add shallots and saute 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
  • 8. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
  • 9. Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

BEEF TENDERLOINS WITH MUSTARD SAUCE



Beef Tenderloins with Mustard Sauce image

Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

4 tenderloin steaks, 4 ounces each
3 tablespoons coarsely ground black pepper, or to taste
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
Salt

Steps:

  • Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
  • In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

Tips:

  • Choose the Right Cut of Beef: Select tenderloin steaks that are at least 1 inch thick for a juicy and flavorful steak.
  • Season Wisely: Generously season the steaks with salt and pepper before cooking to enhance their natural flavor.
  • Cook to Perfection: Use a meat thermometer to ensure the steaks are cooked to your desired doneness. For a medium-rare steak, cook to an internal temperature of 135°F (57°C).
  • Rest the Steaks: After cooking, let the steaks rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Make a Flavorful Sauce: The mustard-cognac sauce in this recipe is a perfect complement to the beef tenderloin steaks. The combination of Dijon mustard, cognac, and heavy cream creates a rich and creamy sauce with a slightly tangy flavor.

Conclusion:

Beef tenderloin steaks with mustard-cognac sauce is an elegant and flavorful dish that is perfect for a special occasion dinner. The tenderloin steaks are cooked to perfection and paired with a rich and creamy sauce that elevates the overall flavor. This dish is sure to impress your guests and leave them wanting more.

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