A succulent and simple steak recipe with a gourmet twist ideal for any fancy dinner party or romantic date.
- 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
- Preheat oven to 450-degrees F.
- Place 2 tbsp of butter and 1 tbsp coconut oil into a pan.
- Heat pan until it reaches smoking point.
- Season the steak with Kosher salt and black pepper liberally.
- 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.
- 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.
- 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 and 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.
- Category: Steak
- Cuisine: French