Filet Mignon With Peppercorn-Cognac-Cream Sauce – a delicious recipe with tenderloin, shallot, cognac, beef stock, cream, coarse grain mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
3
Remove steaks from the pan and allow to rest.
4
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.
5
Serve steaks with the sauce.
479
kcal
Calories
38
g
Fat
2
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 16 ounces beef tenderloin steaks, 1/3 cup shallot, minced, 1/4 cup cognac, 1/4 cup beef stock, and more.
Yes, Filet Mignon With Peppercorn-Cognac-Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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