Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Chateaubraind with Cognac Sauce(beef ten




Source of Recipe


Darlene


List of Ingredients




Chateaubraind with Cognac Sauce(beef tenderloin) for two
1 lb Beef tenderloin
2 medium garlic cloves finely slivered
2 1/2 Tbsp olive oil

Cognac Mustard sauce

3/4 TBSP Butter
2 medium shallots chopped finely
1 cup beef stock
1 TBSP Cognac or Brandy
1 TBSP Dijon mustard
1/4 c butter cut into pieces
1 TBSP fresh parsley
salt and freshly ground pepper to taste





Recipe



Cut 3/4" slits in meat. Insert garlic slivers into slits.
Preheat oven to 450 F.
In skillet, heat oil and brown meat on all sides. Place meat on rack of roasting pan.
Set skillet aside. Roast meat for desired doneness... usually around 20-25 mins/pound.

To Make Sauce:

Melt first amount of butter in skillet. Add shallots and saute until softened.
Stir in stock, scraping up brown bits. Bring to a boil and cook until reduced by half.
Add cognac and boil one minute.
Reduce heat to low. Whisk in mustard then butter, one piece at a time.
Cook just until butter is melted. Stir in parsley.
Season lightly with salt and pepper.