Filet Mignon with Mustard Sauce

1. 1

   Halve filet crosswise and season with salt and pepper.

2. 2

   Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare.

3. 3

   Let stand on a cutting board, tented loosely with foil, 5 minutes.

4. 4

   While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits.

5. 5

   Add broth and water and boil until reduced to about 1/4 cup.

6. 6

   Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste.

7. 7

   Thinly slice filets and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.