• 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


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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6 servings