Chateaubriand with cognac sauce (recipe)
| Chateaubriand with cognac sauce (recipe) | |
|---|---|
| Name | Chateaubriand with cognac sauce |
| Ingredients | Beef tenderloin steaks • Garlic cloves • Olive oil • Butter • Margarine • Shallots • Cognac • Brandy • Dijon mustard • Real butter • Fresh parsley |
| Cooktime (in hours) | 0.833333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1.166666666 |
| Keto friendliness | Keto friendly |
| Calories | 489.1 |
| Fat | 39.6 |
| Protein | 30.5 |
| Carbohydrate | 1.5 |
| Fiber | 0.1 |
| Net carbohydrates | 1.4 |
| Sugar | 0.1 |
| Saturated fat | 17.3 |
| Cholesterol (mg) | 152.7 |
| Sodium | 334.4 |
| Servings | 12 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chateaubriand with cognac sauce (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
- Preheat oven to 450 8F 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 sautv 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.
Food tags
Canadian, European, Very Low Carbs, Weeknight, Roast, Oven, Stove Top,, Easy
Chateaubriand with cognac sauce (recipe) details
Time:
Prep Time in Hours and Mins:1H10M
"
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Contributors: Prab R. Tumpati, MD
