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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce. | 2. Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl. | 3. Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate. | 4. Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add cream and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness. | 5. Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauce				-	-	-	-
demi glace	1/2	cup		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
steak				-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
beef tenderloin steak	2		trimmed	139.9667	0.0	11.1123	10.2907
kosher salt black pepper			ground	-	-	-	-
butter	1	tablespoon	unsalted cut	101.814	0.0085	0.1207	11.5176
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
cognac brandy	1/4	cup		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
chive	2	teaspoons	sliced	0.6	0.087	0.0654	0.0146

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