I used the recipe for the sauce and put it over linguine and sea scallops -- delicious!
Nice and tasty cream sauce to go over steaks!! We didn't use fillet mignons, as we had a supply of New York Strips and Ribeye steaks in the freezer(our personal favorites). Worked out great with our steaks, but I am sure it would be great with fillets as written. For us, the tomato flavor was too prominent, so next time, I would use about 1/2 of the amount. Thanks for sharing the recipe.
I had saved this recipe some time ago after seeing a photo in ZWT5, finally got around to making it and was not disappointed. Made it as directed and may cut back on the salt next time and it was a little salty for us, but oh so good. Served with Fennel-Potato Au Gratin and steamed artichokes, with a glass of Washington Red, lovely dinner that DH and I will be repeating.
10 stars! We LOVED this! I halved the sauce & rub recipe, and just made plain steaks for the kids, but hubby & I thought it was amazing! I added a little extra cognac, and a generous spinkle of cayenne, but otherwise made exactly as written! Thanks for sharing! Made for ZWT7 - Switzerland (Vivacious Violets).
A house full of Boogalees thought they were eating like kings and queens. Made for ZWT5.
Excellent!! Like Dr. Jenny, we grilled our steaks on the BBQ (reserving a little fat for the sauce pan). The shallot, congnac and dijon cream sauce was wonderful, and really created an elegant finishing touch to our rubbed fillets. Thank you for a wonderful stop in France during ZWT5!