Here come another 15 great recipes with Cognac. We probably put together (with Part 1, see at bottom of the page) the list with the best Cognac recipes! So enjoy more of our selection of recipes with the French brandy. It’s all about creative cooking inspired from Charente.

Beef Stroganoff

Beef Stroganoff

Tenderloin of beef (cut into strips)
Salted butter
Red wine
Fresh mushrooms
Tomato puree
Dijon Mustard
Paprika powder
Salt and pepper

Cooking instructions:
Melt the butter in until bubbly. Add meat and fry until it is golden, then add cognac and let simmer for a few minutes. Remove meat and liquid from the pan and place everything in a pot with a lid. Add more butter, then add sliced mushrooms and sliced onions, also fry until golden. Add the tomato puree and the milk to the mixture and stir. Then begin adding the seasonings; mustard, paprika, wine, salt and pepper. When you have a strong taste, add the meat back to the tomato mixture. Stir well to blend the juices and add the cream for a nice creamy texture. It’s a nice change from white Stroganoff and extremely tasty!

Servings depend on amounts with this recipe.



50 ml whipping cream
350 g sugar
4 tablespoons sugar
20 g coffee
3 tablespoons of cocoa cream
220 g of mascarpone cheese
3 teaspoons of cocoa powder
20 lady fingers

Cooking instructions:
Whip the cream until stiff and refrigerate. Add 2 tablespoons of sugar. In a separate bowl, stir the mascarpone cheese, sugar and 2 tablespoons of cognac. Dip one side of the lady fingers in the coffee and place them one next to the other in the bottom of a serving dish until the bottom is covered. Take the whipped cream and fold into your mascarpone mixture. Spread a third of the mix over the lady fingers and sprinkle cocoa powder on top. Then add lady fingers again repeating the coffee dipping and cocoa sprinkling. Take the last bit of whipping cream and 2 tablespoons of sugar and whip until softly formed. Spread the cream over the layer of lady fingers and coat with cocoa powder. Refrigerate the tiramisu  for at least 2 hours before serving, this way the lady fingers can soak up the coffee, cognac and cream.

Serves 4

Cognac Scallops with Lime Rice


60 g boiled rice
1 lime (grate the peel)
4 tablespoons lime juice
2 tablespoons olive oil
1 red pepper
6 onions
1 tablespoon white wine
450 g scallops
2 tablespoons cognac
2 teaspoons fresh tarragon, finely chopped
Salt and pepper; to taste

Cooking instructions:
In a rice steamer, heat rice and add the lime peel and 2 tablespoons of lime juice. Stir and keep it hot while preparing the scallops. In a large pan, heat 1 tablespoon of oil over to medium heat and fry the chopped red peppers and onions for about 5 minutes Then add the white wine and leave to simmer for another three minute. Remove into a container. Heat the remaining oil in the same pan and add the scallops with 2 tablespoons of cognac, 2 tablespoons of lime juice and the fresh tarragon. Cook for about 2 minutes. Add the vegetables you already prepared and let simmer for one more minute. Salt and pepper. Ready to be served!

Serves 4

Spicy Cognac Ketchup

35 ml Ketchup
10 ml Chili sauce
4 tablespoons Courvoisier
2 tablespoons butter
1 tablespoon balsamic vinegar
¼ teaspoon Allspice
⅓ teaspoon Tabasco

Mix together and add as seasoning to meat, fish and vegetable dishes.

Cognac Carrots


680 g carrots, chopped
100 g butter
1,5 tablespoons sugar
1 tablespoons salt
20 ml Cognac

Melt butter in the bottom of a casserole. Mix in sugar, salt and carrots. Cover and bake at 180 degrees Celsius for 45 minutes. Then add Cognac and keep covered until served.

Serves 6

Dijon Mustard and Cognac Beef Stew

Beef Stew

100 g salted pork, diced
8 onions, chopped
8 shallots, chopped
1 kg lean beef, cut into 3cm dices
4 tablespoons cognac
50 ml beef stock
1 tablespoon Dijon mustard
1 tablespoon coarse ground mustard
10 carrots, cut into chunks
2 tablespoons butter
200 g fresh mushrooms, cut in half
4 tablespoons red wine

Cooking instructions:
Cook the salted pork in a large skillet over medium heat until nice and golden. Remove content into a container. Transfer to a saucepan. Add onion and shallot to the skillet and fry until golden. Also take out and add to saucepan. Coat the beef cubes with flour. Add some more butter to the skillet and melt over medium heat. Seal the meat on all sides. Move the meat to the saucepan.

Now pour cognac into the hot skillet. Boil until only a thin layer of liquid remains. Stir in the stock and bring to the boil. Then add this liquid and the Dijon mustard to the beef, together with 1 tablespoon of the coarse-ground mustard.

Bring to simmer and cover partially. Let the beef cook at this temperature until it is tender, which is 2-3 hours. Then add the carrots and leave everything to cook until carrots are ready. Season with salt and pepper.

Serves 8

Tomato, Garlic & Cognac Chicken

Tomato Chicken


3 boneless chicken breasts
2 tablespoons olive oil
1 entire garlic, minced
10 cl cognac
50ml chicken broth
6 ripe chopped tomatoes
4 tablespoons dried herbes
Salt & pepper

Cooking instructions:
Season the chicken with salt and pepper. Then heat the large pan at high heat. Add the olive oil. When the oil is really hot, reduce the heat to medium and add the chicken. Fry,  until golden on both sides. Remove the chicken and place in a container to keep warm. Add cognac to the hot pan and carefully ignite with a match. When the flame dies down, add the chicken broth, the tomatoes and the herbs and bring to a boil. Reduce the heat and simmer until the sauce is reduced for about ten minutes. Pour the sauce over the chicken. Serve with al dente pasta.

Serves 4 – 6

Quick Chocolate Mousse

Chocolate Mousse

170 g dark chocolate, grated
1 egg
1 tablespoon cognac
20 ml double cream
Whipping cream

Cooking instructions:
Add the grated chocolate, the egg and the cognac together in a blender. Heat the double cream in a small pot over medium heat. Do not bring to the boil. With the blender running on low speed, add the hot cream. Blend until the chocolate is melted and the mixture is nice and smooth. Pour the chocolate mousse into a bowl and refrigerate for 2-3 hours. To serve, add whipped cream on every plate.

Serves 4

Cognac Ice Cream with Apples

ice cream


For the ice cream:
3,5 tablespoons butter
20g sugar
8 tablespoons cognac
50ml cups whole milk
15ml heavy cream
5 egg yolks

For the apple garnish:
3 tablespoons butter
4 green apples, peeled and cut into wedges
5 tablespoons sugar
2 tablespoons cognac
20ml double cream
ground cinnamon

Cooking instructions:
Combine the butter and half of the sugar in a pan over medium heat. Add 6 tablespoons of cognac and carefull yignite to flambé. Boil until the alcohol has evaporated. Then stir in the milk and the cream and simmer until it becomes a smooth. In a bowl, whisk the yolks and the rest of the sugar. Pour the cream mixture over the yolks, continuing to whisk steadily. Add another 2 tablespoons of cognac and transfer everything into an ice cream machine. Then Freeze.

For the apples, add the butter to a small pan. Add the cut apples and the sugar and cook for a few minutes. Again, flambé with cognac, and then simmer for another couple of minutes. Set aside. Stir in the cream and simmer until you get a thick sauce.

Serve the apples on the ice cream and dust with cinnamon.

Serves 4

Grilled Tenderloin With Pepper and Cognac


1 beef tenderloin roast
4 tablespoons black peppercorns
garlic cloves
fresh mushrooms
20 ml cognac
25 ml double cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice

Cooking instructions:
Crack the peppercorns in a mortar and sprinkle on the meat. Arrange medium-hot briquets around drip pan. Preheat the oven to 120°C for a nice medium-rare roast. Put the meat in the oven in a roasting dish for about one hour. While the roast is in the oven, cut the mushrooms and the garlic. About 15 minutes before the meat is ready, add the mushrooms and the garlic to the roasting pan. When roast is grilled, heat the cognac in a pan and place the entire roast in it. Carefully flambé the cognac with a match, and then carefully spoon the cognac over the meat. Move the roast to a serving platter and keep the juices in the skillet.
Add cream, mustard and Worcestershire sauce to the juices and bring to a boil. Stir over medium heat for a couple of minutes until the sauce thickens. Then add the lemon juice. Serve the carved roast with the mushrooms and pour some sauce over everything.

Serves 4

Lobster with Cognac


1 large lobster
2 minced shallots
minced parsley
salt and pepper
15 ml cognac
3 tsp double cream

Cooking instructions:
Split the lobster in half (lengthwise). Cover the surfaces in butter, shallots and parsley and season with salt and pepper. Bake it in the oven at 220°C for 15 minutes. Once removed from the oven, pour the (preheated) cognac over it and ignite with a match.
Then pour the cream on top and return to the briefly for 5 minutes.

Serves 2

Shrimps with Beurre Blanc Sauce and Cognac


1 shallot, chopped
20 ml white wine, dry
2 tablespoons lemon juice
1 tablespoon double cream
white pepper
340 g medium shrimps, peeled
2 tablespoons cognac

Cooking instructions:
Add shallots, white wine and lemon juice to a small skillet and simmer over medium heat about 10 minutes. The mixture should be reduced to a strong essence. Add the cream and heat until it simmers. When the first bubbles start to rise, turn the heat down and slowly add 12 tablespoons of butter, one tablespoon after the other while stirring steadily. When the butter is incorporated, season the sauce with white pepper. Take off the heat. In a pan over maximum heat, melt 5 more tablespoons of butter and fry the shrimps until they are cooked through, around 3 to 4 minutes. Season with salt. Now add the cognac and stir. Pour the warm butter sauce over the shrimp and serve hot.

Serves 2

Vanilla Cognac Crepes


200 g white flour
10 ml cup milk
2 eggs
10 ml water
2 tablespoons melted butter
1 tablespoon cognac
1 teaspoon vanilla extract
pinch of salt

Cooking instructions:
Whisk all the ingredients together until the batter is nice and smooth. Let it sit for 20 minutes before making the crepes.
Melt a little bit more butter in a pan (ideally in a crepe frying pan) over medium heat. Add as much batter to the pan as it needs to cover the bottom with a very thin layer. Cook for 1 minute. The crepe should still be a little moist on top but golden on the bottom. Flip the crepe around the fry the other side until golden. Transfer the cooked crepe to a plate and place in the warm oven. Repeat the same procedure with the rest of the batter and add the finished crepes to the pate.
Season as you please, with Nutella, whipped cream, lemon and sugar, Grand Manier, fresh fruit, jam, etc etc…

Serves 8

Steak Au Poivre (pepper steak)

steak au poivre

4 beef steaks (3cm thick)
black pepper
olive oil
2 shallots
10 ml Cognac
20 ml cream

Cooking instructions:
Season each steak with salt and pepper on both sides. Heat the olive oil in a large iron pan and when the oil starts to sizzle, add the steaks and fry for 3 to 4 minutes on each side. Move the steaks to a covered dish and keep them in the oven at 100°C.
Empty the pan and add the chopped shallots and one tablespoon of butter. Fry until golden. Slowly add the cognac and bring to simmer for 2 to 3 minutes until the sauce is thick. Stir in the cream and another piece of butter. Stir steadily. Pour the sauce over the steaks before serving.

Serves 4

Country Pate


230 g smoked bacon, sliced
1 white onion
3 cloves garlic
ground black pepper
ground allspice
450 g boneless pork
340 g pork belly fat
170 g veal escallops
4 chicken livers
2 eggs
2 tablespoons cognac
1 bay leaf

Cooking instructions:

Lay out the strips of bacon in a terrine pot for the oven. In a small pan, fry chopped onions and garlic with some salt, pepper and half a tablespoon of allspice for bout 5 minutes. Transfer to a bowl. Use a food grinder to grind the pork, the fat, the veal escallops and the chicken livers. Transfer the meat to the bowl with onions and garlic and add the beaten eggs and the cognac. Pour the mixture into the terrine and make sure it reaches into all corners. Place the bay leaf and a twig of thyme on the pâté. Place the lid on top. Preheat the oven to 180°C.
Take a large roasting pan and fill with 4 cm of boiled water, then place the terrine into the middle. Now place the pan in the oven and cook for 2 hours. Be careful to refill the water when needed. Measure the temperature inside the paté and when it has reached 70°C in the center, remove from the oven. Let the pâté to cool down to room temperature. Refrigerate the paté with a weight placed on the paté to it gets pressed. Leave overnight. The next morning, remove the weight and leave the terrine refrigerated for 2 to 3 days before serving.

Serves 10 – 12


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Max is a spirits expert and speaker, into marketing, technology, startups, and business development. He’s also a farmer. He likes tools and machines, Game of Thrones, and Better Call Saul. Included in his Top 10 Cognacs are the Audry XO and Bache Gabrielsen 1973.Max founded Cognac Expert in 2010 at his family’s estate in Poullignac, in the Cognac region, France. Started as a blog, today Cognac Expert is the world’s largest website about all things Cognac, a blog, and a specialized online shop featuring 800+ different Cognac bottles.

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