- 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
- ⅓ cup heavy cream
- ⅓ cup beef demi-glace
- 1 tablespoon green peppercorns, well rinsed
- 3 tablespoons unsalted butter, room temp, cut into small pieces
ingredients
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. |
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Filet mignon with cognac-green peppercorn sauce. To import, drag image to your MacGourmet recipe box.