Using tenderloin, a leaner cut of steak, allows you to indulge in a flavored butter topper. You'll only use half of the cognac butter, but make all of it--cutting the amount in half doesn't work as well. Use the leftover butter within the week, on pasta or over fish, or freeze up to one month; bring to room temperature before serving.
1. To prepare cognac butter, melt 1 1/2 teaspoons butter in a small nonstick skillet over medium-low heat. Add shallots; cook 2 minutes or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 minute or until liquid is reduced by about one-third. Remove from heat; cool.
2. Place 6 1/2 tablespoons butter in a small bowl; stir in cooled cognac mixture, 1 tablespoon thyme leaves, and 1/8 teaspoon black pepper. Cover and chill 10 minutes. Divide butter mixture in half. Scrape each half of butter mixture onto a piece of plastic wrap; shape each portion into a 4-inch-long log. Wrap each butter log in plastic wrap; refrigerate or freeze 1 log for another use.
3. Preheat oven to 425?.
4. To prepare tenderloin, combine mustard and next 4 ingredients (through 1/2 teaspoon pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin; sprinkle with 2 tablespoons thyme. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 425? for 38 minutes or until a thermometer inserted in center of tenderloin registers 135? or until desired degree of doneness. Let stand 10 minutes.
5. Cut tenderloin crosswise into 16 slices. Arrange 2 slices on each of 8 plates. Cut 1 butter log into 8 slices; top each serving with 1 butter slice
Amount per serving
Calories: 202 Fat: 10.9g Saturated fat: 5.4g Monounsaturated fat: 3.6g Polyunsaturated fat: 0.4g Protein: 21g Carbohydrate: 2g Fiber: 0.0g Cholesterol: 73mg Iron: 1mg Sodium: 378mg Calcium: 19mg
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 92 (84%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.7mg||8 %|
|Sodium 115.7mg||4 %|
|Potassium 25.7mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.6g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 109
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