Pan Seared Filet Mignon With Brandy Or Cognac Sauce Recipes

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FILET MIGNON WITH COGNAC SAUCE



Filet Mignon With Cognac Sauce image

Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.

Provided by jovigirl

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or 3 tablespoons brandy
1/2 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

Steps:

  • Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
  • Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
  • Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9

PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE



Pan-Seared Filet Mignon With Brandy or Cognac Sauce image

Make and share this Pan-Seared Filet Mignon With Brandy or Cognac Sauce recipe from Food.com.

Provided by Oolala

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
sea salt or kosher salt
fresh ground black pepper
4 filet mignon, 1 1/2 inches thick
1 large garlic clove, quartered
2 ounces brandy or 2 ounces cognac
3 tablespoons unsalted butter
3 tablespoons fresh parsley, chopped

Steps:

  • Heat skillet in medium high setting.
  • Add olive oil and heat for about 30 seconds.
  • Sprinkle steaks with salt and pepper on both sides.
  • Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
  • Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
  • Transfer meat to a warm plate.
  • Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
  • Discard the garlic and add the butter and stir until melted.
  • Pour over filets and garnish with parsley.

Nutrition Facts : Calories 165.3, Fat 13.7, SaturatedFat 6.2, Cholesterol 22.9, Sodium 3.2, Carbohydrate 0.5, Fiber 0.1, Protein 0.2

FILET MIGNON WITH A.1. BRANDY SAUCE



Filet Mignon with A.1. Brandy Sauce image

Get out the A.1. Sauce, the brandy and the filet mignons to make the kind of dish you usually only get at your favorite steakhouse.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings, one steak each.

Number Of Ingredients 9

2 Tbsp. olive oil
4 filet mignons (1 lb.), 1 inch thick
2 Tbsp. minced fresh garlic
2 Tbsp. minced shallots
2 Tbsp. brandy
1 tsp. cracked black pepper
2 Tbsp. A.1. Original Sauce
1 Tbsp. unsalted butter
12 arugula leaves

Steps:

  • Heat oil in large saute pan on medium-high heat. Add steaks; cook 3 to 4 min. on each side or until seared on both sides.
  • Add garlic, shallots, brandy and pepper; stir. Simmer 1 min. Add steak sauce and butter; stir until butter is melted. Cook until steak is cooked through (160ºF) and sauce just starts to boil.
  • Serve steaks topped with the sauce. Garnish with arugula.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g

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.

PAN-SEARED FILET MIGNON WITH CABERNET SAUCE



Pan-Seared Filet Mignon with Cabernet Sauce image

An easy Pan-Seared Filet Mignon recipe. Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

Categories     Beef     Sauté     Low Carb     Red Wine     Fall     Shallot     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces)
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
  • Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.

PAN-SEARED STEAK WITH RED WINE SAUCE



Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

  • Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
  • Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
  • Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
  • Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

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