Decadent Beef Tenderloin Steaks in a Rich Cognac Reduction Recipe

Treat yourself to the epitome of luxury with these succulent beef tenderloin steaks, perfectly seared and bathed in a sumptuous cognac reduction sauce. Indulge in a culinary experience fit for royalty with this decadent dish.


  • 4 beef tenderloin steaks, about 6 ounces each
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup cognac
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • Fresh thyme sprigs for garnish (optional)


  1. Begin by seasoning the beef tenderloin steaks generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
  2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the seasoned steaks to the skillet and sear them for about 4-5 minutes on each side, or until they develop a beautiful crust and reach your desired level of doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C). Once cooked to your liking, transfer the steaks to a plate and tent them loosely with foil to keep warm.
  3. In the same skillet, reduce the heat to medium and add the chopped shallots and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
  4. Pour in the cognac and carefully ignite it using a long match or lighter. Allow the flames to burn off naturally, stirring gently to deglaze the skillet and incorporate any browned bits from the bottom.
  5. Once the flames have subsided, pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5-7 minutes, or until slightly reduced.
  6. Stir in the heavy cream and continue simmering for another 2-3 minutes, or until the sauce has thickened slightly.
  7. Remove the skillet from the heat and swirl in the unsalted butter until melted and fully incorporated into the sauce. Season the sauce with additional salt and pepper to taste, if needed.
  8. To serve, place the seared beef tenderloin steaks on plates and drizzle them generously with the rich cognac reduction sauce. Garnish with fresh thyme sprigs if desired, and serve immediately.

Enjoy this luxurious dish with your favorite sides, such as roasted potatoes, steamed vegetables, or creamy mashed potatoes, for a truly unforgettable dining experience.

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