Ingredients with Measurements:
- 2 (8-ounce) beef tenderloin steaks
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1/4 cup cognac
- 1/2 cup beef broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin steaks with salt and pepper.
3. Heat the olive oil in an oven-safe skillet over high heat.
4. Add the steaks to the skillet and sear for 2-3 minutes on each side, until browned.
5. Transfer the skillet to the oven and roast the steaks for 10-12 minutes or until the internal temperature reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil and let rest for 5 minutes.
7. In the same skillet, melt the butter over medium heat.
8. Add the shallot and cook for 1-2 minutes, until softened.
9. Add the cognac to the skillet and cook for 1-2 minutes, until reduced by half.
10. Add the beef broth to the skillet and bring to a simmer.
11. Cook for 5-7 minutes, until the sauce has thickened.
12. Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce has thickened.
13. Season the sauce with salt and pepper to taste.
14. Slice the steaks and serve with the cognac sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steaks: 135°F for medium-rare
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 550
Fat: 38g
Carbohydrates: 3g
Protein: 44g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped herbs such as thyme or rosemary to the cognac sauce for added flavor.
- Serve the Chateaubriand with roasted vegetables or mashed potatoes.
Tips and Tricks:
- Make sure to let the steaks rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Use a high-quality cognac for the best flavor in the sauce.
Storage Instructions:
Leftover Chateaubriand can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the leftover Chateaubriand in a skillet over medium heat and cook until heated through.
Presentation Ideas:
Serve the Chateaubriand on a platter with the cognac sauce drizzled over the top. Garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot.
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
Troubleshooting Advice:
- If the cognac sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the steaks are not cooked to your desired level of doneness, return them to the oven for a few more minutes.
Food Safety Advice:
- Make sure to cook the steaks to an internal temperature of 135°F for medium-rare to ensure they are safe to eat.
- Store leftover Chateaubriand in the refrigerator and consume within 3 days.
Food History:
Chateaubriand is a classic French dish named after the French writer and politician François-René de Chateaubriand. It is made from a beef tenderloin steak that is seared and then roasted in the oven. The cognac sauce adds a rich and flavorful touch to the dish.
Flavor Profiles:
The Chateaubriand has a rich and beefy flavor, while the cognac sauce adds a depth of flavor with its notes of caramel and oak.
Serving Suggestions:
Serve the Chateaubriand with a side of roasted vegetables or mashed potatoes for a complete meal.
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Region: French