BEEF FILETS WITH COGNAC-MUSHROOM & ONION SAUCE

Beef Filets With Cognac-Mushroom & Onion Sauce image

Provided by Manami

Categories Steak

Time 1h26m

Yield 2 serving(s)

Number Of Ingredients 16

Previous Next

2 (6 -8 ounce) beef tenderloin steaks or 2 (6 -8 ounce) filet of beef
1/2 teaspoon salt or 1/4 teaspoon kosher salt
1/2 teaspoon freshly ground coarse black pepper
2 tablespoons canola oil
2 tablespoons butter or 2 tablespoons margarine
1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onion, chopped
6 shallots, chopped
8 ounces button mushrooms, sliced
2 garlic cloves, minced
1/2 cup red wine or 1/2 cup low sodium beef broth
1/4 cup low sodium beef broth
salt, to taste
fresh ground black pepper, to taste
chopped fresh parsley, garnish (optional)

Steps:

Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
Remove filets, reserving drippings in skillet.
Melt 2 teablespoons butter in drippings over medium-high heat.
Add yellow and red onion rings, and saute 5 minutes.
Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 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 filets on top of onion mixture in skillet.
Cover with aluminum foil.
Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
Add salt and pepper to taste, if needed.
Serve with filets.