Chateaubriand With Cognac Sauce

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“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.”
1hr 10mins

Ingredients Nutrition


  1. Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
  2. Preheat oven to 450°F degrees.
  3. In large skillet, heat oil and brown meat on all sides.
  4. Place meat on a rack in roasting pan; set skillet aside.
  5. Roast meat to desired doneness, about 40 minutes for medium-rare.
  6. To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
  7. Stir in stock, scraping up brown bits.
  8. Bring to a boil and cook until reduced by half.
  9. Add cognac and boil one minute.
  10. Reduce heat to low and whisk in mustard, then butter, one piece at a time.
  11. Cook just until butter is melted.
  12. Stir in parsley and season to taste with salt and freshly ground black pepper.
  13. 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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