Omaha Steaks Seared Tenderloin with Peppercorn Cognac Sauce

 A succulent and simple steak recipe with a gourmet twist ideal for any fancy dinner party or romantic date.  Plus learn how to sear the perfect steak in-doors without any oil splattering!

Back when I worked in the restaurants, Saturday’s were the busiest days of the week.  And us servers were always ready and willing for our next hungry clients to make way to our table; more clients=more money in our pockets.

There were of course a number of different types of diners who made their way to our tables.

However, on Saturday nights, there were two very distinct types of couples.

There was the young couple, out on their first date, eager to impress each other.  They arrived hand in hand, cuddling in their booths, making passerby’s slightly queasy, feeding each other non-garlic or onion foods, whispering sweet nothings into each other’s ears and fortunately for the server, ordered some of the most expensive wines on the menu, along with the most expensive meals on the menu.

Then there was the slightly older and more comfortable couple.  Unfortunately, while they may have been comfortable with each other, they weren’t necessarily the most romantic  of couples.  They sat on opposite sides of the booth from each other, individually ordering meals they knew the other would not want a bite of, because they refused to share.

On one particular Saturday, our chef said he had too many tenderloins and we, the servers were responsible for, “selling the hell out of them,”

The chef decided to call it the chateaubriand special for two, perfect for our couples.

It was interesting to see how the young couple shared the steak, the man delicately slicing a piece for his lady and taking a much larger piece for himself.  While her eyes clearly said she would inhale the entire steak, her tight red mini dress begged to differ and she continued slicing up the steak in teeny tiny pieces, savoring every bite of the sauced up meat.

The other couple, seemed to actually get livelier when the main meal arrived.  They both dove into the perfectly cooked meat wholeheartedly.  Taking large sips of their full bodied wines in between bites and laughing at each other’s stories and anecdotes.  The woman cut up the steak for her man and offered herself an equal part.  They both relished every bite and mopped up the saucy goodness on their plates.  The older couple seemed to get a bit more comfortable with each other, staying through dessert and ordering cappuccinos that kept them talking late into the night until they walked out leaning up against each other in a way you can do only when you know that other person will catch you as you fall up against them.

I remember actually, that night we happened to have a luscious molten lava cake for dessert…and it was heavenly.

In the meantime, the younger couple quickly picked at their dessert and swiftly left…

I always imagined the younger girl exhaling loudly and ripping off her spanx as soon as she got home.  Immediately following, she would indulge in a large pizza and some much needed Ben and Jerry’s.

I am thankful and simultaneously proud that I was never that kind of girl.  I was and am the kind of girl that eats her steak gleefully.  While also taking down all the creamy sides that come along with it. A perfectly cooked steak is one of life’s many joys and it is actually easier done than one would think.

First, preheat oven to 450-degrees.

Place 2 tbsp of butter and 1 tbsp coconut oil into a pan.  Heat pan until it reaches smoking point.

Then season the steak very well with Kosher salt and pepper.  Nothing else.

Place it gently down into the pan and let it cook.

Sear it on each side, for a total of 12 minutes, about 2 minutes per side.  Place pan into the oven and roast to an internal temperature of 120°F for rare or 125°F for medium rare.   Transfer to a cutting board, cover loosely with foil and let rest for 10-15 minutes.

In another pan add 2 tbsp of butter and the shallots, Allow to sweat for 6 minutes.  Do not allow the shallots to achieve any color.

Add in cognac carefully while off the flame, allow for it to reduce by half. If you feel brave, tip the pan towards the flame and let the Cognac catch on fire.  It’s a pretty neat party trick.

Once the flames have died down or the mixture has reduced by half, add in the heavy whipping cream.

Allow to reduce until just thick enough to coat the back of the spoon.

Taste and season. Serve alongside steak and grind plenty of fresh black pepper.

Omaha Steaks Seared Tenderloin with Peppercorn Cognac Sauce

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• Author: Mila Furman
• Total Time: 25 minutes
• Yield: 2 portions 1x

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Description

A succulent and simple steak recipe with a gourmet twist ideal for any fancy dinner party or romantic date.

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Ingredients

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• 1 beef tenderloin (center-cut, chateaubriand 2–2 ½ pounds)
• Kosher Salt
• Course Black Pepper
• 4 Tbs . unsalted butter (divided into 2 tbsp)
• 1 tbsp coconut oil
• 1/2 cup Cognac
• 1 shallot minced
• 2 cups heavy cream
• 2 tsp . freshly cracked black pepper

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Instructions

1. Preheat oven to 450-degrees F.
2. Place 2 tbsp of butter and 1 tbsp coconut oil into a pan.
3. Heat pan until it reaches smoking point.
4. Season the steak with Kosher salt and black pepper liberally.
5. Once the oil and butter mixture is at medium heat, place the meat and sear it on each side, for a total of 12 minutes.
6. Place pan into the oven and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes.
7. Transfer to a cutting board, cover loosely with foil and let rest for 10-15 minutes.
8. In another pan add 2 tbsp of butter and the shallots, Allow to sweat for 6 minutes. Do not allow the shallots to achieve any color.
9. Add in cognac carefully while off the flame, allow for it to reduce by half. If you feel brave, tip the pan towards the flame and let the Cognac catch on fire. It’s a pretty neat party trick.
10. Once the flames have died down or the mixture has reduced by half, add in the heavy whipping cream and allow to reduce until just thick enough to coat the back of the spoon.
11. Taste and season. Serve alongside steak and grind plenty of fresh black pepper.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Steak
• Cuisine: French

*This is a sponsored post. The opinions expressed are completely my own based on my experience.*