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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. In skillet, heat oil and brown meat on all sides then transfer to rack in roasting pan. | 3. Place garlic slivers on top of roast/steaks. | 4. Roast 15-18 minutes (or 7-9 minutes each side under broiler) or until the internal temperature reads 130° F (medium rare) to 150°F (medium well). Place heated serving platter or cutting board and let rest 10-15 minutes before carving. | 5. Make sauce: melt 1 T margarine in skillet; add shallots; saute until softened. | 6. Add broth, stirring to scrape up any brown bits left in skillet. Bring to boil and cook until reduced to half. | 7. Add cognac and boil 45-60 seconds. | 8. Reduce heat to low and stir in remaining T margarine until melted. | 9. Stir in parsley and season to taste with additional salt and pepper if desired. | 10. Carve steaks into thin strips, spoon sauce over, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	16	ounces	chateaubriand	1119.7333	0.0	88.8987	82.3253
garlic clove	1		peeled sliced	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
margarine	1	teaspoon		33.793	0.0423	0.0423	3.7835
shallot	1		minced	-	-	-	-
beef broth	1/3	cup		5.6	0.032	0.912	0.17600000000000002
cognac	1	teaspoon		-	-	-	-
margarine	2	tablespoons		33.793	0.0423	0.0423	3.7835
parsley	2	teaspoons	chopped	0.9	0.1582	0.0743	0.0198
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
sea salt	1/8	teaspoon	coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.