Chateaubriand with Cognac Sauce

Elevate your dinner table with the luxurious Chateaubriand with Cognac Sauce, a timeless French classic showcasing tender, center-cut beef tenderloin paired with a velvety, aromatic sauce. Perfectly seared and roasted to juicy perfection, the beef is complemented by a rich sauce made with Cognac, beef stock, and a touch of cream, enhanced by the subtle sweetness of sautéed shallots and garlic. A bold yet elegant choice for date nights or special occasions, this impressive dish is surprisingly straightforward to prepare in under an hour. Serve it with a side of roasted vegetables or creamy mashed potatoes for an unforgettable meal worthy of a fine-dining experience.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 pound beef tenderloin (center-cut, Chateaubriand)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons shallots (minced)
• 1 teaspoon garlic (minced)
• 1 cup Cognac
• 1 cup beef stock
• 1 tablespoon heavy cream
• 2 sprigs fresh thyme (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the beef tenderloin generously with kosher salt and black pepper on all sides.

Step 3

Heat a heavy, oven-safe skillet (such as cast iron) over medium-high heat and add the olive oil.

Step 4

Sear the tenderloin on all sides (including the ends) for about 2-3 minutes per side, until a golden-brown crust forms.

Step 5

Transfer the skillet with the seared tenderloin into the preheated oven and roast for 10-12 minutes for medium-rare, or to your desired doneness.

Step 6

Once cooked, remove the beef from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 10 minutes.

Step 7

While the beef rests, prepare the Cognac sauce. In the same skillet used to cook the beef, add the butter and melt it over medium heat.

Step 8

Add the minced shallots and garlic to the skillet and sauté until softened, about 2 minutes.

Step 9

Carefully pour in the Cognac, scraping the bottom of the pan to deglaze and incorporate the browned bits. (Optional: Ignite the Cognac for a flambé effect, then let the flames subside.)

Step 10

Add the beef stock to the skillet and bring the mixture to a simmer. Reduce the liquid by about half, stirring occasionally, 5-7 minutes.

Step 11

Stir in the heavy cream and cook for an additional 1-2 minutes, until the sauce thickens slightly.

Step 12

Slice the rested tenderloin into medallions and arrange on plates. Spoon the Cognac sauce over the meat.

Step 13

Garnish with fresh thyme sprigs, if desired, and serve immediately.

Nutrition Facts

Serving size	(1051.5g)

Amount per serving	% Daily Value*
Calories	2428.7

Total Fat 149.6g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 501.9mg	0%
Sodium 1773.2mg	0%
Total Carbohydrate 5.1g	0%
Dietary Fiber 1.0g	0%
Total Sugars 0.7g
Protein 121.7g	0%

Vitamin D 0IU	0%
Calcium 91.4mg	0%
Iron 14.5mg	0%
Potassium 1694.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 26.3%

Carbs: 1.1%