Beef Filets With Cognac-Mushroom & Onion Sauce

Recipe by Manami
READY IN: 1hr 26mins




  • Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
  • Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
  • Remove filets, reserving drippings in skillet.
  • Melt 2 teablespoons butter in drippings over medium-high heat.
  • Add yellow and red onion rings, and saute 5 minutes.
  • Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 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 filets on top of onion mixture in skillet.
  • Cover with aluminum foil.
  • Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
  • Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
  • Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
  • Add salt and pepper to taste, if needed.
  • Serve with filets.