Cognac Mushroom Onion Sauce Recipes

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

Ingredients

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.

SAUTEED MUSHROOMS WITH COGNAC

Sauteed Mushrooms with Cognac image

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Christmas Recipes

Time 45m

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
10 sprigs thyme
1/4 cup plus 2 tablespoons cognac
Coarse salt and freshly ground pepper

Steps:

Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

MUSHROOMS IN COGNAC HERB SAUCE

Mushrooms in Cognac Herb Sauce image

Don't let all the ingredients scare you. Most of them are herbs. This is a great side dish for turkey or beef. Also can be used with wild rice. From my cookbook WINOS (Women In Need Of Sanity). Fresh herbs can be substituted...just triple the amount.

Provided by mary winecoff

Categories Vegetable

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter
2 lbs small mushroom caps
4 shallots, minced
salt & freshly ground black pepper
1/2 cup cognac, heated
3 garlic cloves
1 tablespoon fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon fresh ground pepper
3 cups whipping cream

Steps:

In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
Stir in heated cognac, ignite and stir until flame dies; set aside.
In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.

Nutrition Facts : Calories 445.6, Fat 45, SaturatedFat 27.9, Cholesterol 152.8, Sodium 123.4, Carbohydrate 8.7, Fiber 1.3, Sugar 2, Protein 5.9

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