FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BEEF STEAK RECIPES 2 >>>> >  Pan Seared Steaks, Cognac Sauce

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

PAN SEARED STEAKS WITH MUSHROOM-COGNAC SAUCE

Cooking for Two
by Shady Oak Press
This recipe calls for button mushrooms, but feel free to use any combination of wild mushrooms available, such as shlitake or chanterelle. If you choose shlitake mushrooms, remove their tough stems before slicing the caps. Cognac adds a nice sweetness but can be replaced by beef broth for an alcohol-free version.
2 servings


Ingredients

• 2 [4- to 5-oz.] beef tenderloin or New York strip steaks, 1 inch thick
• 1/2 teaspoon sea or kosher [coarse] salt, divided
• 1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided
• 2 tablespoons unsalted butter, divided
• 6 oz. sliced button and/or wild mushrooms (about 2 cups]
• 1/4 cup chopped shallots
• 2 tablespoons cognac, brandy or beef broth
• 1 tablespoon chopped fresh tarragon
 

Directions

Sprinkle both sides of steaks with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Melt 1 tablespoon of the butter in medium skillet over medium-high heat. Add steaks; cook 5 minutes for medium-rare or until of desired doneness, turning once. Place on plate; cover loosely with foil.

Melt remaining 1 tablespoon butter in skillet. Add mushrooms and shallots; cook over medium-high heat A to 5 minutes or until mushrooms are softened and most of the liquid has evaporated. Stir in cognac, tarragon, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; cook 1 minute.

Return steaks and any accumulated juices to skillet, spooning mushrooms over steaks until meat is reheated, about 1 minute. To serve, spoon mushroom mixture over steaks.

Wine: Try a Cabernet Sauvignon.

Nutrition

Per Serving: 320 calories, 20 g total fat (10.5 g saturated fat), 27.5 g protein, 5.5 g carbohydrate, 95 mg cholesterol, 455 mg sodium, 1.5 g fiber
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages