Try this Filet Mignon with Cognac Sauce recipe
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 3 cloves garlic crushed
- 1/2 cup beef broth
- 4 beef tenderloin steaks cut 1 inch thick (about 1 lb total)
- 3 tablespoons cognac or brandy (i added more cognac to steak and pour in the pan with steak and
- 1 cup mushroom sliced fresh
- 1 tablespoon shallot finely chopped
- 1/4 cup fat-free half-and-half (i used low fat cream)
- 2 tablespoons dijon-style mustard
- 1 tablespoon all-purpose flour (i used corn flour)
- Carbohydrate 5.13119229031103 g
- Cholesterol 116.5745193275 mg
- Fat 33.7872197873102 g
- Fiber 0.592046870711415 g
- Protein 36.591100050965 g
- Saturated Fat 14.2555813071732 g
- Serving Size 1 1 Serving (464g)
- Sodium 1016.94859430471 mg
- Sugar 4.53914541959961 g
- Trans Fat 4.17833651923404 g
- Calories 501 calories
Step-by-step
- Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
- Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
- I cooked mine in a pan as I added extra cognac and ignited the steaks. Then finished under the grill.
- In small saucepan, cook mushrooms, garlic and shallot in hot butter for 3 - 4 minutes or until tender.
- Stir in beef broth and remaining cognac. Bring to the boil, reduce heat, simmer gently, uncovered, for 5 minutes.
- In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
While a classic au poivre relies heavily on crushed peppercorns pressed deep into the meat to create a sharp crust, this preparation trades that aggressive heat for the aromatic complexity of a cognac reduction. Tenderloin is prized for its lack of connective tissue rather than its intramuscular fat, meaning it cooks quickly and benefits immensely from moisture added after the fact rather than heavy marbling during rendering.
Selecting Accompaniments for Rich Sauces
Because the sauce incorporates heavy cream, dijon mustard, and butter, starchy sides that absorb liquids without competing in weight work best. Roasted fingerling potatoes or plain buttered egg noodles provide an ideal porous surface to capture the pan drippings. Acidic components like a crisp arugula salad dressed simply with lemon juice cut through the dairy fat and reset the palate between bites of beef.
Managing Kitchen Sequencing
Executing this meal smoothly requires parallel timing because the sauce components must simmer while the steaks rest to redistribute their internal juices. Cooking the mushrooms, shallots, and garlic in a saucepan takes roughly four minutes, which aligns well with the thermal relaxation window required for 1-inch steaks cooked to medium-rare. Letting the meat rest for at least five to eight minutes prevents rapid moisture loss when slicing, ensuring each piece retains its tenderness.
