Beef in Cognac Sauce

Prep Time
Cook Time
Ready In

"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"

Original recipe yields 2 servings


  • 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 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 & Variations

No special items needed.



This was easy to prepare and was very delicious! I used a very good cognac, and it gave the sauce an amazing flavor! I accompanied the meat dish with mashed potatoes and steamed asparagus. Delish! I will absolutely make this again. Thanks for posting this recipe, MeatmanSal!

review by:
(25 Mar 2013)