FILET MIGNONS WITH COGNAC-CREAM SAUCE

Filet Mignons With Cognac-Cream Sauce image

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.

Provided by Dr. Jenny

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

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Ingredients

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
4 filet mignon steaks, 1 1/2 inches thick
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, minced
2 tablespoons flat leaf parsley, minced
2 tablespoons cognac
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 cup beef stock
1/2 cup heavy cream
cayenne pepper, to taste
salt, to taste
fresh ground black pepper, to taste

Steps:

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.