Recipe by Dr. Jenny
DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.
For the rub
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon dried rosemary
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 4 filet mignon steaks, 1 1/2 inches thick
- 1 tablespoon olive oil
For the sauce
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 2 tablespoons flat leaf parsley, minced
- 2 tablespoons cognac
- 1 tablespoon Dijon mustard
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1⁄2 cup heavy cream
- cayenne pepper, to taste
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
- In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
- Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
- To make the sauce, in the same frying pan over medium heat, melt the butter.
- Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
- Remove the pan from heat and add the Cognac.
- Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
- When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
- Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
- Remove the pan from the heat and whisk in the cream and cayenne to taste.
- Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
- To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.