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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Della Knighten
[email protected]This recipe is a keeper.
youssef games
[email protected]I can't wait to make this again!
Aashis Sardar
[email protected]This was the best chateaubriand I've ever had.
Silver Bird
[email protected]I would definitely recommend this recipe to anyone who loves beef.
Tosja
[email protected]This is a great recipe for a special occasion dinner. It's elegant and impressive, but it's also not too difficult to make.
Antonnette Magowe
[email protected]I was hesitant to try this recipe because I'm not a big fan of cognac, but I'm glad I did. The sauce was delicious and the beef was cooked perfectly.
Babanou mohamed
[email protected]The cognac sauce is what really makes this dish special. It's so easy to make, but it adds so much flavor.
Alfred Ramabaka
[email protected]This recipe was easy to follow and the results were incredible. The beef was tender and juicy, and the sauce was rich and flavorful.
Muneeb ur Rehamn Mughal
[email protected]I've made this dish several times and it's always a hit. The cognac sauce is so flavorful and really elevates the beef.
Waheed ali Siyal
[email protected]This was an amazing recipe! The chateaubriand was cooked to perfection and the cognac sauce was divine. I served it with roasted potatoes and asparagus, and it was a meal fit for a king.