Châteaubriand With Cognac Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 425°F.
  • In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan.
  • Place garlic slivers on top of roast/steaks.
  • Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° F (medium rare) to 150°F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving.
  • Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened.
  • Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half.
  • Add cognac and boil 45-60 seconds.
  • Reduce heat to low and stir in remaining T margarine until melted.
  • Stir in parsley and season to taste with additional salt and pepper if desired.
  • Carve steaks into thin strips, spoon sauce over, and serve immediately.
Advertisement