Fillet of Beef With Cognac Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 (5 lb) filet of beef
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 1⁄2 tablespoons unsalted butter, room temperature
- 6 tablespoons unsalted butter, cold, cut into bits
- 3⁄4 cup cognac or 3/4 cup brandy
directions
- Heat oven to 425 degrees.
- Rub fillet with salt, pepper, and the softened butter; place in flameproof roasting pan.
- Roast 20 minutes. With spoons, turn meat over and roast 20 minutes longer for rare, 25 minutes longer for medium. Transfer with spoons to carving board and let stand 10 minutes.
- Meanwhile, discard all but 2 T. pan juices and add Cognac to pan. Heat on stove to boiling, scraping up browned bits from pan. Carefully ignite Cognac; remove from heat when flames subside. Whisk the cold butter into pan juices 1 pieces at a time, incorporating each addition. Strain sauce into pitcher.
- With sharp knife, slice the beef against the grain. Pour accumulated juices into sauce.
- To serve, overlap beef slices in rows on warm platter. Drizzle sauce over meat.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!