COGNAC MUSTARD RECIPES
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE RECIPE ...
Provided by Alfred Portale
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE RECIPE ...
Beef Tenderloin Steaks with Mustard-Cognac Sauce Recipe
Provided by Alfred Portale
Yield 6 Servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
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CHATEAUBRIAND WITH COGNAC SAUCE RECIPE - FOOD.COM
Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party.
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FILET MIGNON WITH COGNAC SAUCE RECIPE - FOOD.COM
Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.
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Reviews 5.0
Total Time 35 minutes
Calories 330.3 per serving
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Reviews 5.0
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- 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.
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GRILLED HAMBURGERS WITH COGNAC, MUSTARD, AND CHIVES ...
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COGNAC MUSTARD RECIPE -SUNSET MAGAZINE
Feb 07, 2011 · How to Make It. Step 1. 1. Put mustard seeds, 1/3 cup water, cognac, and vinegar in a bowl and stir to completely submerge seeds. Cover and let sit at room temperature 2 to 3 days. Step 2. 2. Whirl mustard mixture in a blender with brown sugar and salt until smooth. Step 3.
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Mar 11, 2011 · COGNAC MUSTARD RECIPE 6 Tbls Yellow Mustard Seeds 2 Tbls Brown Mustard Seeds 1/3 Cup Water 3 Tbls Cognac 2/3 Cup White Wine Vinegar 1/4 Cup Light Brown Sugar 1 tsp Salt. Mix mustard seeds, water, liquor, and vinegar in a bowl. Cover and let sit at room temperature for 3 days. Add brown sugar and salt. Process until semi smooth. Have you ever made cognac mustard?
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COGNAC BEEF STEW WITH DIJON MUSTARD | CREATIVE CULINARY
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HOMEMADE MUSTARD RECIPES - SUNSET MAGAZINE
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