FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE

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Filet Mignon With Peppercorn-Cognac-Cream Sauce image

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.

Provided by Melanie B.

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • Remove steaks from the pan and allow to rest.
  • 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.
  • Serve steaks with the sauce.

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