Filet Mignon With Cognac Sauce

Name: Filet Mignon With Cognac Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total); 3 tablespoons cognac or 3 tablespoons brandy; 1/2 teaspoon ground black pepper; 1 cup sliced fresh mushrooms; 1 tablespoon finely chopped shallot; 1 tablespoon butter; 1/2 cup beef broth; 1/4 cup fat-free half-and-half; 2 tablespoons dijon-style mustard; 1 tablespoon all-purpose flour

Submitted by jovigirl

"Filet Mignon is one of my favorite foods! This is just heavenly!"

Download

photo by The Flying Chef

Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or 3 tablespoons brandy
¹⁄₂ teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
¹⁄₂ cup beef broth
¹⁄₄ cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

directions

Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

Questions & Replies

Got a question? Share it with the community!

Reviews

Excellent recipe. My husband and I found ourselves some alone time and a couple of beautiful filets. I used a pound of mushrooms, and substituted 3/4 cup of green onion in lieu of the shallots, a cup of beef broth and increased the flour to 2Tbs. to accomodate the increased liquid. I found the mustard to be a bit to much and will reduce to one TBS next time. This is definetely going to be used again and again.

zuzieq611
Excellent recipe. I did half a recipe and served it with Recipe #26901 as an appetizer and Recipe #42875 to make surf and turf. Great way to celebrate our anniversary.

adopt a greyhound
First class sauce. Used regular brandy because that is what I had. Delicious anyway. Thanks, Jovigirl.

Clifford Boren
Absolutely gorgeous!!! I used to serve steak once a week but with the increasing hike in food prices, we have it so rarely, but when we do I go to town and buy fillet mignon and really thick ones at that. This was the perfect sauce to accompany this cut of meat. There is nothing worse than dreaming about this awesome steak dinner only to be let down by the sauce and this definitely didn't disappoint. When I buy a good cut of meat such as a fillet. I tend to prefer the cut as is, but found this recipe and it sounded so good I thought I would try it. What an awesome sauce I did add 3 cloves of garlic and added a little more cognac to the steak which I then poured into the pan with the steak and ignited. This was so good and one I will enjoy again and again as I can afford our fillet mignon cuts. jovigirl this is an absolute winner and I am sure would be superb with any cut of steak. II just wanted to indulge and you satisfied all our cravings. A super wonderful recipe and I would highly recommend!!

The Flying Chef
This is wonderful!! I just loved this recipe!! I did add some minced garlic to this but this sauce is wonderful!! Thanks for posting!!

kzbhansen