Beef Fillets With Cognac-Onion Sauce

Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac.

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
  • Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
  • Add green onions, shallot, and garlic, and saute 10-15 minutes or until lightly browned. Stir in cognac and broth; cook over medium high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
  • Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
  • Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room tempature for 10 minutes.
  • Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.
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RECIPE MADE WITH LOVE BY

@goobergrl6
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@goobergrl6
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"Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac."
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  1. sholman77
    My boyfriend made this for me and it was fantastic!
    Reply
  2. goobergrl6
    Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac.
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