Beef Fillets With Cognac Onion Sauce Recipes

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BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks with Mustard-Cognac Sauce image

Provided by Alfred Portale

Categories     Garlic     Mustard     Sauté     Rosemary     Beef Tenderloin     Cognac/Armagnac     Thyme     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 250°F. 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 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.
  • Transfer steaks to small rimmed baking sheet and keep warm in oven.
  • Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 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 tablespoons cold butter, 1 tablespoon 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 FILLETS WITH COGNAC-ONION SAUCE



Beef Fillets With Cognac-Onion Sauce image

Make and share this Beef Fillets With Cognac-Onion Sauce recipe from Food.com.

Provided by goobergrl6

Categories     Steak

Time 1h30m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 12

2 filet of beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
1 small yellow onion, sliced and seperated into rings
1 small red onion, sliced and seperated into rings
1 bunch green onion, chopped
6 shallots, chopped
2 garlic cloves, minced
1/4 cup cognac
1/4 cup beef broth

Steps:

  • Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
  • Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
  • Add green onions, shallot, and garlic, and saute 10-15 minutes or until lightly browned. Stir in cognac and broth; cook over medium high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
  • Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
  • Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room tempature for 10 minutes.
  • Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.

Nutrition Facts : Calories 211.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 15.4, Sodium 713.4, Carbohydrate 22.7, Fiber 2.7, Sugar 4.4, Protein 3.8

BEEF FILETS WITH COGNAC-MUSHROOM & ONION SAUCE



Beef Filets With Cognac-Mushroom & Onion Sauce image

I love these, I make them from memory - here is my attempt at writing this down and giving you quantities.

Provided by Manami

Categories     Steak

Time 1h26m

Yield 2 serving(s)

Number Of Ingredients 16

2 (6 -8 ounce) beef tenderloin steaks or 2 (6 -8 ounce) filet of beef
1/2 teaspoon salt or 1/4 teaspoon kosher salt
1/2 teaspoon freshly ground coarse black pepper
2 tablespoons canola oil
2 tablespoons butter or 2 tablespoons margarine
1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onion, chopped
6 shallots, chopped
8 ounces button mushrooms, sliced
2 garlic cloves, minced
1/2 cup red wine or 1/2 cup low sodium beef broth
1/4 cup low sodium beef broth
salt, to taste
fresh ground black pepper, to taste
chopped fresh parsley, garnish (optional)

Steps:

  • Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
  • Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
  • Remove filets, reserving drippings in skillet.
  • Melt 2 teablespoons butter in drippings over medium-high heat.
  • Add yellow and red onion rings, and saute 5 minutes.
  • Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
  • Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
  • Place filets on top of onion mixture in skillet.
  • Cover with aluminum foil.
  • Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
  • Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
  • Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
  • Add salt and pepper to taste, if needed.
  • Serve with filets.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE



Fillet of Beef with Caramelized Onions and Shallot Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds of beef tenderloin, trimmed of all fat
3 tablespoons olive oil
2 large onions, thinly sliced
Salt and pepper, to taste
4 plum tomatoes, roughly chopped
2 bunches arugula, washed, drained, roughly chopped
1 tablespoon butter
2 shallots, minced
1/3 cup brandy
1 cup beef or veal stock
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
  • Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
  • Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
  • Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
  • Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

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.

More about "beef fillets with cognac onion sauce recipes"

BEEF FILLETS WITH COGNAC-ONION SAUCE RECIPE | MYRECIPES

From myrecipes.com
4/5 (4)
Total Time 1 hr 36 mins
  • Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown fillets in hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
  • Melt butter in drippings over medium-high heat. Add yellow and red onion rings, and sauté 5 minutes.
  • Add green onions, shallots, and garlic, and sauté 10 to 15 minutes or until lightly browned. Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates (about 5 minutes).
  • Bake at 400° for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135° (medium rare).
  • Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.
  • Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.


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