Beef Fillets With Cognac-Onion Sauce

Name: Beef Fillets With Cognac-Onion Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 steaks, 2 serving(s)
Ingredients: 2 filet of beef; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon canola oil; 1 tablespoon butter; 1 small yellow onion, sliced and seperated into rings; 1 small red onion, sliced and seperated into rings; 1 bunch green onion, chopped; 6 shallots, chopped; 2 garlic cloves, minced; 1/4 cup cognac; 1/4 cup beef broth

Submitted by goobergrl6

"Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac."

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Ready In:: 1hr 30mins
Ingredients:: 12
Yields:: 2 steaks
Serves:: 2

ingredients

2 filet of beef
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
1 small yellow onion, sliced and seperated into rings
1 small red onion, sliced and seperated into rings
1 bunch green onion, chopped
6 shallots, chopped
2 garlic cloves, minced
¹⁄₄ cup cognac
¹⁄₄ cup beef broth

directions

Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
Add green onions, shallot, and garlic, and saute 10-15 minutes or until lightly browned. Stir in cognac and broth; cook over medium high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room tempature for 10 minutes.
Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.