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.
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Season the beef tenderloin generously with kosher salt and black pepper on all sides.
Heat a heavy, oven-safe skillet (such as cast iron) over medium-high heat and add the olive oil.
Sear the tenderloin on all sides (including the ends) for about 2-3 minutes per side, until a golden-brown crust forms.
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.
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.
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.
Add the minced shallots and garlic to the skillet and sauté until softened, about 2 minutes.
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.)
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.
Stir in the heavy cream and cook for an additional 1-2 minutes, until the sauce thickens slightly.
Slice the rested tenderloin into medallions and arrange on plates. Spoon the Cognac sauce over the meat.
Garnish with fresh thyme sprigs, if desired, and serve immediately.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1695 mg | 36% | |
*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.
