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Fillet of Beef With Cognac Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.1658
Energy (kCal)797.302
Carbohydrates (g)6.7642
Total fats (g)82.3642
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425 degrees. | 2. Rub fillet with salt, pepper, and the softened butter; place in flameproof roasting pan. | 3. Roast 20 minutes. With spoons, turn meat over and roast 20 minutes longer for rare, 25 minutes longer for medium. Transfer with spoons to carving board and let stand 10 minutes. | 4. Meanwhile, discard all but 2 T. pan juices and add Cognac to pan. Heat on stove to boiling, scraping up browned bits from pan. Carefully ignite Cognac; remove from heat when flames subside. Whisk the cold butter into pan juices 1 pieces at a time, incorporating each addition. Strain sauce into pitcher. | 5. With sharp knife, slice the beef against the grain. Pour accumulated juices into sauce. | 6. To serve, overlap beef slices in rows on warm platter. Drizzle sauce over meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 1 55.2815 0.085 8.3149 2.421
    salt 3/4 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    butter 1 1/2 tablespoons unsalted 128.25 5.8927 4.0072 10.8
    butter 6 tablespoons unsalted cut 610.884 0.0511 0.7242 69.1057
    cognac 3/4 cup - - - -

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



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