Beeffiletswithcognacmushroomonionsauce Recipes

THE BEST NO-MUSHROOM BEEF TIPS

Steps:

• Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
• Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
• Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

BEEF TIPS AND NOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
• Bake in a preheated oven for 1 hour.
• While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

FILETS MIGNONS WITH MUSHROOM SAUCE

Steps:

• In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
• In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
• Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.

MINUTE STEAK WITH QUICKIE COGNAC SAUCE

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 MEDALLIONS WITH COGNAC SAUCE

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.

BEEF MEDALLIONS WITH COGNAC SAUCE

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.