ingredients

  • 2 tablespoons clarified butter
  • 4 filet mignon, each 6 oz., 1 1/2 inches thick
  • salt and pepper, to taste
  • 1 shallot, minced
  • ¼ cup cognac
  • cup heavy cream
  • cup beef demi-glace
  • 1 tablespoon green peppercorns, well rinsed
  • 3 tablespoons unsalted butter, room temp, cut into small pieces

directions

1. In a large saute pan over medium heat, warm the clarified butter until nearly smoking. Place the filets in the pan and sear until nicely browned underneath, about 5 minutes. Turn the filets over and continue cooking until nicely browned on the other side, about 5 minutes more for medium-rare, or until done to your liking. Transfer the filets to a warmed platter, season lightly with salt and pepper, and cover loosely with aluminum foil.
2. Pour off all but 1 Tbs. fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until translucent, about 3 minutes. Off the heat, add the cognac.
3. Return the pan to medium heat, bring to boil and cook until the cognac is almost evaporated, about 3 minutes. The cognac may ignite, but it will burn off
4. Add the demi-glace, cream and peppercorns and whisk to combine. Cook until the mixture is slightly thickened, 1 to 2 minutes
5. Add the butter and whisk until incorporated. Season with salt and pepper, and pass the sauce alongside the filets or pour over them just before serving. Serve immediately.

Categories

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source

Williams-Sonoma

servings/yield

6 servings