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Nutrition Facts
Serving Size 1 (251g) Recipe makes 4 servings
Calories 375
Calories from Fat 269		(71%)
Amount Per Serving		%DV
	Total Fat 30.0g	46%
	Saturated Fat 12.8g	63%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 169mg		7%
Potassium 435mg		12%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.3g	1%
	Sugars 1.1g
Protein 21.6g		43%
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Filet Mignon With Cognac Sauce

Recipe #115976 | 35 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: jovigirl
Apr 9, 2005

Filet Mignon is one of my favorite foods! This is just heavenly!

SERVES 4 (change servings and units)

Ingredients

4 (4-6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or brandy
1/2 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

Directions

1
Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
2
Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
3
Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

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Featured Reviews for This Recipe

From: adopt a greyhound

On Jun 1, 2009

Excellent recipe. I did half a recipe and served it with Uncle Bill's Deep Fried Zucchini Strips as an appetizer and Crab Meat Stuffed Shrimp to make surf and turf. Great way to celebrate our anniversary.

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From: Clifford Boren

On Oct 23, 2008

First class sauce. Used regular brandy because that is what I had. Delicious anyway. Thanks, Jovigirl.

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From: The Flying Chef

On Jul 20, 2008

Absolutely gorgeous!!! I used to serve steak once a week but with the increasing hike in food prices, we have it so rarely, but when we do I go to town and buy fillet mignon and really thick ones at that. This was the perfect sauce to accompany this cut of meat. There is nothing worse than dreaming about this awesome steak dinner only to be let down by the sauce and this definitely didn't disappoint. When I buy a good cut of meat such as a fillet. I tend to prefer the cut as is, but found this recipe and it sounded so good I thought I would try it. What an awesome sauce I did add 3 cloves of garlic and added a little more cognac to the steak which I then poured into the pan with the steak and ignited. This was so good and one I will enjoy again and again as I can afford our fillet mignon cuts. jovigirl this is an absolute winner and I am sure would be superb with any cut of steak. II just wanted to indulge and you satisfied all our cravings. A super wonderful recipe and I would highly recommend!!

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