Châteaubriand With Cognac Sauce

May 09, 2023May 9, 20230 13
Châteaubriand With Cognac Sauce - A Deliciously Rich Beef Dish
in Main

Prep

30 min

Cook

35 min

Ready In

1 hour 5 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

16 ounces chateaubriand beef tenderloin or 16 ounces beef tenderloin
1 garlic clove , peeled and finely sliced
1 tablespoon olive oil
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

Nutrision Information

Servings Per Recipe
2
Calories
734
Sugar
2g
Fat
60g
Châteaubriand with Cognac Sauce is a classic French dish that is sure to impress your dinner guests. This recipe features a premium cut of beef - the chateaubriand - which is a thick cut from the tenderloin that is known for its tenderness and rich flavor. The beef is seared in a hot pan and roasted in the oven to the perfect temperature, then served with a silky cognac sauce that adds an extra layer of decadence to the dish. This recipe takes a bit of effort, but the end result is well worth it.

Instructions

1.Preheat oven to 425°F.
2.Remove the chateaubriand beef from refrigeration and let it rest at room temperature for at least 30 minutes.
3.Season the meat with salt and black pepper.
4.In a large oven-safe skillet or roasting pan, heat olive oil over high heat.
5.Add the garlic slices to the pan and cook for 1-2 minutes.
6.Next, add the beef to the pan and brown on all sides, about 3-4 minutes.
7.Transfer the skillet or roasting pan to the preheated oven, and roast for 20-25 minutes or until the beef registers 125°F for medium-rare or 135°F for medium.
8.Remove the skillet from the oven and transfer the beef to a cutting board to rest for at least 5 minutes.
9.While the beef is resting, prepare the cognac sauce. In a small skillet, melt the light margarine over medium heat.
10.Add the minced shallot and cook for 2-3 minutes or until softened.
11.Add the beef broth and cognac and cook until the liquid is reduced by half.
12.Remove the skillet from heat and whisk in the remaining margarine, parsley, black pepper, and sea salt.
13.Slice the beef and serve with cognac sauce on top.

PROS

The chateaubriand beef is an incredibly tender and flavorful cut of meat that pairs perfectly with the rich cognac sauce.

This dish is perfect for a special occasion or a date-night dinner at home.

CONS

This dish can be more expensive due to the premium cut of meat, and it requires some skill and attention to cook the beef to perfection.

HEALTH & BENEFITS

While chateaubriand beef is not the leanest cut of meat, it is a good source of high-quality protein, iron, and vitamin B12.
The cognac sauce is high in fat and calories, but it adds a delicious flavor to the dish in moderation.

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