SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE
Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.
Provided by Martha Holmberg
Categories Main Course
Yield Yields about 2 cups
Number Of Ingredients 21
Steps:
- Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours.
- Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
- In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
- Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
- Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.
- Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
- Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
- Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
- Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice.
- Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.
Nutrition Facts : ServingSize 8, Calories 710 kcal, Fat 480 kcal, SaturatedFat 26 g, TransFat 54 g, Carbohydrate 7 g, Protein 42 g, Cholesterol 230 mg, Sodium 720 mg, UnsaturatedFat 22.5 g
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE
Categories Beef
Number Of Ingredients 23
Steps:
- Sear-roast the beef Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours. Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F. In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside. Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan. Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes. Make the sauce Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs. Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes. Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice. Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef.
PAN SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE (SBD P2)
from most recent book. Haven't tried. Fresh cracked peppercorns serve double duty in this satisfying entree: first, they are rubbed into the meat for flavor. Then the peppercorns left in the pan after cooking the steak gives body and kick to the sauce. If you don't have a spice grinder or an extra coffee grinder for grinding spices, purchase cracked peppercorns or set your pepper grinder to the coarsest setting. Chicken or vegetable broth can be used in place of beef broth.
Provided by Lizzie Rodriquez
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
- Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes.
- While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.
Nutrition Facts : Calories 511.4, Fat 41.9, SaturatedFat 17.3, Cholesterol 126.7, Sodium 88, Carbohydrate 0.9, Protein 30.7
More about "sear roasted beef tenderloin with cognac peppercorn cream sauce recipes"
BEEF TENDERLOIN WITH COGNAC CREAM SAUCE - STRIPED …
2015-12-18 Preheat oven to 475 degrees F with rack in middle position. Place a large stove-top safe roasting pan over high heat and add about 2 tablespoons …
From stripedspatula.com
4.5/5 (2)Total Time 2 hrsCategory Main CourseCalories 914 per serving
From stripedspatula.com
4.5/5 (2)Total Time 2 hrsCategory Main CourseCalories 914 per serving
- Remove tenderloin from refrigerator and let stand at room temperature for 1 hour before roasting. Using a sharp, flexible knife, trim the "silver" membrane from the surface of the tenderloin and tuck "tail" underneath to create a tenderloin of even thickness. Tie with kitchen twine. (Or, ask your butcher to prepare your tenderloin for roasting.)
- Rub the tied tenderloin with about 2 tablespoons of olive oil. Sprinkle each side liberally with kosher salt and cracked black pepper, pressing to adhere.
- Place a large stove-top safe roasting pan over high heat and add about 2 tablespoons olive oil to coat the bottom of the pan, heating until hot but not smoking. Sear the tenderloin for about 3-4 minutes per side, until well-browned. Remove tenderloin from roasting pan and carefully clean pan with a paper towel in a pair of tongs.
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN …
2020-01-01 1/4 cup minced shallot. 1/2 cup Cognac. 3 cups unsalted or lower-salt chicken stock or broth. 4 small sprigs fresh thyme. 2 cups heavy cream. 2 tsp. freshly cracked black pepper. 1/4 oz. finely grated Parmigiano-Reggiano …
From mastercook.com
From mastercook.com
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM …
Feb 15, 2018 - Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser. Feb 15, 2018 - Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. ...
From pinterest.fr
From pinterest.fr
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
Step 1: Make the Sauce. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.
From onceuponachef.com
From onceuponachef.com
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE - APRON STRINGS
2021-12-16 In a large, heavy-bottomed pan, heat the vegetable oil and sear the beef on all sides until well-browned. 4. Prepare the roasting pan by placing a …
From apronstringsstore.com
From apronstringsstore.com
BEEF TENDERLOIN ROAST RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
BAKE in the oven for 40 to 45 minutes, or until the internal temperature on the meat thermometer reads between 130 and 135 degrees. Remove and allow it to rest directly on your cutting board for at least 5 minutes before slicing. This will help the meat retain its juices. Then slice into 1/2-inch thick slices.
From 2sistersrecipes.com
From 2sistersrecipes.com
PEPPER-SEARED BEEF TENDERLOIN & HORSERADISH CREAM SAUCE RECIPE
Directions. Step 1. Sprinkle fillets evenly with 1/2 teaspoon salt; press cracked pepper into all sides of fillets. Advertisement. Step 2. Melt 1/4 cup butter in a large heavy skillet over medium-high heat; add beef, and cook for 3 to 4 minutes on each side or until beef is desired degree of doneness. Step 3.
From myrecipes.com
From myrecipes.com
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE
Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce Martha Holmberg. minutes; Serves 2 Save SIMPLIFY DINNER TIME. See what your friends are making; Save recipes that look good to you; Make a meal plan with 1-click; Automatic shopping list ...
From favoreatsapp.com
From favoreatsapp.com
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM …
Nov 7, 2019 - Test Kitchen contributor Nicki Sizemore demonstrates how to crimp pie dough into three decorative edges: a wide scallop, a twisted rope, and a shaft of wheat.
From pinterest.com
From pinterest.com
SEAR-ROASTED BEEF TENDERLOIN - RECIPE - FINECOOKING
Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days. Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
From finecooking.com
From finecooking.com
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE
Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the beef stock, and boil until reduced by half the volume. Add the heavy whipping cream ad lower to a simmer. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Simmer the sauce until it reduces to about 2 cups.
From extraingredient.com
From extraingredient.com
BEEF TENDERLOIN WITH COGNAC SAUCE - HE COOKS 4 ME
2021-01-23 A fantastic cut of beef with a sinfully creamy cognac sauce over the top. Pick your favorite sides (we chose prosciutto wrapped asparagus and wild rice hotdish) and a nice bottle of Cabernet Sauvignon and you are set to impress with this dish! Choosing Your Beef Tenderloin. The beef is extremely important for this dish. I like to get a 4 pound ...
From hecooks4me.com
From hecooks4me.com
EASY ROAST BEEF TENDERLOIN WITH PEPPERCORN SAUCE
2020-12-17 Turn the heat to high; after 1 minute, add brandy; boil and reduce for 1 additional minute. Add crushed green peppercorns, beef broth, heavy cream, and Maggi seasoning sauce (if using). Reduce heat to medium-low and simmer …
From flippedoutfood.com
From flippedoutfood.com
BEEF TENDERLOIN WITH COGNAC CREAM SAUCE - CHEF J. JACKSON
Roast until desired internal temperature is reached in the thickest part of the meat, 125 degrees F for medium rare, about 20-25 minutes. Remove from oven, transfer tenderloin to a cutting board, tent with foil, and let rest for 10-15 minutes. Cognac sauce. Remove the roasting rack from the pan and place the pan on the stove over medium heat.
From chefjjackson.com
From chefjjackson.com
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE — RECIPE BOX
2021-12-16 In a large, heavy-bottomed pan, heat the vegetable oil and sear the beef on all sides until well-browned. 4. Prepare the roasting pan by placing a …
From ourbestrecipebox.com
From ourbestrecipebox.com
RIB EYE STEAK WITH PEPPERCORN COGNAC SAUCE RECIPE
RIB EYE STEAKS WITH COGNAC PEPPERCORN SAUCE. Start to Finish 20 minutes Makes 4 servings. Ingredients • 4 rib-eye steaks • Freshly ground black pepper • 1 tablespoon au jus gravy mix, Lawry's ® • 1 cup low-sodium beef broth, Swanson ® • 1/4 cup cognac • 1 packet (1 -ounce) peppercorn sauce mix, Knorr . Directions. 1. Preheat broiler.
From foodnewsnews.com
From foodnewsnews.com
BEEF TENDERLOIN WITH PEPPERCORN SAUCE - THERESCIPES.INFO
Peppercorn Beef Tenderloin with Garlic Cream Sauce great thrivingonpaleo.com. Peppercorn Beef Tenderloin with a Roasted Garlic Cream Sauce (Paleo, Whole30, dairy-free) Author: Michele Spring This Paleo & Whole30 beef tenderloin is fancy enough to be served for the holidays or a nice dinner but yet not difficult to make.
From therecipes.info
From therecipes.info
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE - SPOON AND WHISK
2021-12-16 DIRECTIONS: 1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F. 2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt, pepper, rosemary, and thyme. 3.
From recipes.spoonandwhisk.com
From recipes.spoonandwhisk.com
SEAR ROASTED BEEF TENDERLOIN WITH COGNAC PEPPERCORN …
1 tsp. soy sauce: 1 tsp. finely chopped fresh thyme: Freshly ground black pepper: 2 Tbs. olive oil: For the sauce: 2 Tbs. unsalted butter: 1/4 cup minced shallot: 1/2 cup Cognac: 3 cups unsalted or lower-salt chicken stock or broth: 4 small sprigs fresh thyme: 2 cups heavy cream: 2 tsp. freshly cracked black pepper
From wikifoodhub.com
From wikifoodhub.com
ROAST BEEF TENDERLOIN (REVERSE SEAR) - SPEND WITH PENNIES
Preheat oven to 225°F. To prepare roast, cut off fat and any silver skin. Tie the roast. Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl. Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
From spendwithpennies.com
From spendwithpennies.com
OMAHA STEAKS SEARED TENDERLOIN - GIRL AND THE KITCHEN
2015-02-24 Preheat oven to 450-degrees F. Place 2 tbsp of butter and 1 tbsp coconut oil into a pan. Heat pan until it reaches smoking point. Season the steak with Kosher salt and black pepper liberally. Once the oil and butter mixture is at medium heat, place the meat and sear it on each side, for a total of 12 minutes.
From girlandthekitchen.com
From girlandthekitchen.com
BEEF TENDERLOIN RECIPE INA GARTEN : SEAR-ROASTED BEEF TENDERLOIN …
Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream ... from i.pinimg.com To trim beef tenderloin start by removing the silvery skin. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that. This link is to an external site that may or may not ...
From illusion-you.blogspot.com
From illusion-you.blogspot.com
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE
2021-12-16 1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F. 2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt, pepper, rosemary, and thyme. 3.
From cookingatthecottage.com
From cookingatthecottage.com
ROAST BEEF TENDERLOIN WITH COGNAC DIJON SAUCE - A FOODCENTRIC LIFE
2011-01-24 Tie the tenderloin with kitchen twine at about 1″ intervals to help maintain it’s shape and roast evenly. Liberally sprinkle all sides with kosher salt, pepper and if using, granulated garlic. Rub with olive oil. Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with foil, top with a wire rack and set aside.
From afoodcentriclife.com
From afoodcentriclife.com
COGNAC CREAM SAUCE WITH BEEF TENDERLOIN » RIVENTE RECIPES
2020-12-17 Make the cognac cream sauce. Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the Rivente Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 ...
From riventecognac.com
From riventecognac.com
ROASTED BEEF IN COGNAC SAUCE – CUISINE RECIPES
Cut the tenderloin into 2 cm thick pieces. Heat the oven to 450 degrees Fahrenheit Combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, 1/2 teaspoon black pepper. Rub the meat with mixture. Heat a roasting pan over high heat. Add the oil, and then add the beef. Roast 6 minutes on each side, until it gets a nice sear.
From cuisine.recipes
From cuisine.recipes
BEEF TENDERLOIN WITH A PEPPERCORN CREAM SAUCE - WILLIAMS FOOD …
Meanwhile, preheat the oven to 400° F. 2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt, pepper, rosemary, and thyme. 3. In a large, heavy-bottomed pan, heat the vegetable oil and …
From williamsfoodequipment.com
From williamsfoodequipment.com
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE
Favoreats is a simple, free, and fun way to share your favorite recipes, meal plans, and recipe reviews with your friends.
From favoreatsapp.com
From favoreatsapp.com
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM …
May 24, 2018 - ROAST BEEF with PEPPERCORN SAUCE Morton's the Steakhouse Restaurant Recipe Serves 4-6 1 (4 lb.) center cut boneless NY sirloin stri... May 24, 2018 - ROAST BEEF with PEPPERCORN SAUCE Morton's the Steakhouse Restaurant Recipe Serves 4-6 1 (4 lb.) center cut boneless NY sirloin stri... Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca
From pinterest.ca
PEPPERCORN ROASTED BEEF TENDERLOIN - THERESCIPES.INFO
Peppercorn-Crusted Beef Tenderloin Recipe | Martha Stewart tip www.marthastewart.com. Step 1. Heat oven to 475 degrees. Advertisement. Step 2. Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them ...
From therecipes.info
From therecipes.info
SEAR ROASTED BEEF TENDERLOIN WITH COGNAC PEPPERCORN CREAM SAUCE …
You chose Sear roasted beef tenderloin with cognac peppercorn cream sauce recipe finecooking. Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method and food ingredients. We then searched for the strongest ‘aroma bridge’ between the recipe and wine database.
From delipair.com
From delipair.com
BEEF TENDERLOIN WITH COGNAC SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
From recipeschoice.com
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM …
May 7, 2017 - Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser. May 7, 2017 - Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food …
From pinterest.ca
From pinterest.ca
ROAST BEEF TENDERLOIN - CAFE DELITES
2019-12-26 Let beef stand at room temperature for 1-2 hours before roasting. Arrange oven rack to the middle of your oven and preheat to 430°F (220°C). Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.
From cafedelites.com
From cafedelites.com
MONTREAL BEEF TENDERLOIN WITH BIG HOSS’ MUSHROOM COGNAC …
2021-10-15 Preheat the grill to 550 degrees F. 2. Put the black peppercorns, coriander seeds, fennel seeds, cumin seeds, rosemary leaves, and thyme in a spice grinder and pulse until coarsely ground; or use a mortar and pestle. There should not be any whole seeds or peppercorns left. Pour the mixture into a small bowl.
From grillgrate.com
From grillgrate.com
BEEF TENDERLOIN WITH PEPPERCORN SAUCE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Beef Tenderloin With Peppercorn Sauce : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
From recipeschoice.com
BEEF TENDERLOIN WITH PEPPERCORN CREAM SAUCE - MUTT & CHOPS
2020-03-18 Remove the steaks from the refrigerator 20-30 minutes before cooking. Coarsely crack the peppercorn by placing them in a plastic bag and and pounding with a heavy object, such as a meat mallet. Salt and pepper the steaks on both sides. Heat a heavy skillet to medium-high heat. Add the olive oil and half the butter.
From muttandchops.com
From muttandchops.com
BEEF FILLET RECIPE, SHALLOTS & PEPPERCORN SAUCE - FOOD NEWS
Directions Heat oil in heavy skillet over medium-high heat. Add half of the shallots and cook, stirring constantly, until just golden, about 6 to 7 minutes. Remove using slotted spoon to paper-towel lined plate. Repeat with remaining shallots. Discard all but 2 tbsp (30 mL) of the pan oil.
From foodnewsnews.com
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love