Filet Mignons With Cognac-Cream Sauce

"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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photo by diner524 photo by diner524
photo by diner524
photo by Bonnie G #2 photo by Bonnie G #2
photo by Sara 76 photo by Sara 76
photo by gailanng photo by gailanng
photo by FolkDiva photo by FolkDiva
Ready In:
45mins
Ingredients:
19
Serves:
4

ingredients

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directions

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

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Reviews

  1. I used the recipe for the sauce and put it over linguine and sea scallops -- delicious!
     
  2. 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.
     
  3. 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 recipe#275894 and steamed artichokes, with a glass of Washington Red, lovely dinner that DH and I will be repeating.
     
  4. 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).
     
  5. A house full of Boogalees thought they were eating like kings and queens. Made for ZWT5.
     
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RECIPE SUBMITTED BY

I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="http://s341.photobucket.com/albums/o388/courjen/?action=view¤t=PipChloe_web.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/PipChloe_web.jpg" border="0" alt="Pip and Chloe"></a> <a href="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" border="0" alt="Giselle"></a> I've participated in the following events: <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt= "Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src=http://home.insightbb.com/~webdesign5/Logo1a.jpeg>
 
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