Beef in Cognac Sauce
Recipe: #6389
September 03, 2012
Categories: Christmas, Fathers Day Mothers Day, New Years, Romantic Dinner, Sunday Dinner, No Eggs, Beef Dinner, , more
"Seasoned beef sauteed in butter then served in a decadent brown gravy with mushrooms. This is best when served with mashed potatoes This only serves two but you can double up on the ingredients"
Ingredients
Nutritional
- Serving Size: 1 (317.4 g)
- Calories 540.6
- Total Fat - 42 g
- Saturated Fat - 13.9 g
- Cholesterol - 70.3 mg
- Sodium - 697 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 3 g
- Sugars - 2.2 g
- Protein - 33.7 g
- Calcium - 83.3 mg
- Iron - 3.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place flour, garlic salt, and 1 teaspoon black pepper in a ziploc bag. Add the beef and shake to coat.
Step 2
In a cast iron skillet over medium heat, melt 2 tablespoons butter. Add the beef, and cook stirring frequently. Stir until mushrooms; cook until tender.
Step 3
For the cognac sauce: In a medium sauce pan over medium high heat, melt 2 tablespoons butter. Whisk in the flour until a blonde roux has developed. Slowly pour in half of the beef broth, whisking to combine. Add in the browning sauce, the Worcestershire sauce, and remaining beef broth whisking to combine. Add in black pepper (as much as you want), stir to combine. Continue stirring until slightly thickened. Add in the cognac during the last minute of cooking, stir to combine. Season with salt.
Step 4
Serve the beef, mushrooms and cognac pepper sauce with mashed potatoes.
Tips
No special items needed.