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    You are in: Home / Recipes / Filet Mignons With Cognac-Cream Sauce Recipe
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    Filet Mignons With Cognac-Cream Sauce

    Filet Mignons With Cognac-Cream Sauce. Photo by diner524

    1/5 Photos of Filet Mignons With Cognac-Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Dr. Jenny's Note:

    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.

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    Units: US | Metric

    For the rub

    For the sauce


    1. 1
      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.
    2. 2
      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.
    3. 3
      Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
    4. 4
      To make the sauce, in the same frying pan over medium heat, melt the butter.
    5. 5
      Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
    6. 6
      Remove the pan from heat and add the Cognac.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
    10. 10
      Remove the pan from the heat and whisk in the cream and cayenne to taste.
    11. 11
      Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
    12. 12
      To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

    Ratings & Reviews:

    • on June 22, 2009


      I used the recipe for the sauce and put it over linguine and sea scallops -- delicious!

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    • on July 03, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Filet Mignons With Cognac-Cream Sauce

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.4
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 9.3 g
    Cholesterol 48.3 mg
    Sodium 1217.9 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 2.0 g
    Sugars 1.4 g
    Protein 3.1 g

    The following items or measurements are not included:

    filet mignon steaks

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