Filet Mignon With Peppercorn-Cognac-Cream Sauce

Submitted by Melanie B.

"Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 16 ounces beef tenderloin steaks
• 1⁄3 cup shallot, minced
• 1⁄4 cup cognac
• 1⁄4 cup beef stock
• 1⁄2 cup cream
• 1⁄4 cup coarse grain mustard
• 1 teaspoon black pepper, coarsely ground
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 tablespoon butter

directions

1. Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
2. Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
3. Remove steaks from the pan and allow to rest.
4. Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
5. Serve steaks with the sauce.

Reviews

[susie cooks]

Great sauce! So tasty. I did season it quite a bit and it was great. When I was cooking the steaks they got a little burnt crust so I wiped the skillet before making the sauce. I know that usually you want to scrape up all the stuff in the pan to make a sauce but mine was black and burnt. Next time I will not cook it as high. But the sauce still turned out great! We really enjoyed this recipe. I will definitely make this again!