Chateaubriand With Cognac Sauce

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
  • Preheat oven to 450°F degrees.
  • In large skillet, heat oil and brown meat on all sides.
  • Place meat on a rack in roasting pan; set skillet aside.
  • Roast meat to desired doneness, about 40 minutes for medium-rare.
  • To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté 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 and whisk in mustard, then butter, one piece at a time.
  • Cook just until butter is melted.
  • Stir in parsley and season to taste with salt and freshly ground black pepper.
  • Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.
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