Elegant Filet Mignon with Luxurious Peppercorn-Cognac Cream Sauce
This refined Filet Mignon recipe transforms a classic dish into an extraordinary culinary experience. Inspired by timeless cooking traditions, this dish features perfectly seared beef tenderloin steaks generously coated in a robust peppercorn-cognac-cream sauce. The combination of the rich marinade and the velvety sauce elevates this dish, making it ideal for special occasions or an elegant holiday dinner. Paired with creamy sour cream and chive mashed potatoes, this recipe not only impresses but also delights the palate, promising an unforgettable meal every time you prepare it.
4
Servings
180
Calories
10
Ingredients
Ingredients
beef tenderloin steaks
16 ounces (trimmed)
shallot
1/3 cup (minced)
cognac
1/4 cup (none)
beef stock
1/4 cup (none)
cream
1/2 cup (none)
coarse grain mustard
1/4 cup (divided)
black pepper
1 teaspoon (coarsely ground)
salt
2 teaspoons (to taste)
olive oil
1 tablespoon (none)
butter
1 tablespoon (none)
Instructions
1
Begin by spreading about half of the coarse grain mustard evenly over both sides of each beef tenderloin steak. Generously season the steaks with salt and coarsely ground black pepper, ensuring an even coating for maximum flavor.
2
In a 9-inch skillet, heat the olive oil and butter over medium-high heat until hot but not smoking. Carefully add the seasoned steaks to the skillet, cooking for approximately 5 minutes on each side, or until they reach your desired level of doneness (130°F for medium-rare). Ensure a nice sear develops for enhanced flavor.
3
Once cooked to your preference, remove the steaks from the skillet and place them on a plate to rest. This allows the juices to redistribute, ensuring tender, succulent meat.
4
Lower the heat to medium, and add the minced shallots to the remaining juices in the pan. Sauté for about 1 minute until they are fragrant and translucent.
5
Carefully pour in the cognac, allowing it to cook for about 30 seconds while scraping up any browned bits from the bottom of the pan for additional flavor.
6
Introduce the beef stock, cream, and the remaining mustard into the pan. Reduce the heat to low and whisk continuously to combine the ingredients and ensure a smooth sauce. Cook for about 3 minutes, or until the sauce begins to thicken to your desired consistency.
7
Taste the sauce and adjust the seasoning with additional salt and pepper if necessary, bearing in mind the robust seasoning of the steaks.
8
Serve the rested steaks drizzled or topped with the luxurious peppercorn-cognac sauce for a beautifully presented dish.
Nutrition Information
12.25g
Fat
2g
Carbs
15.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses 16 ounces of trimmed beef tenderloin steaks.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the target internal temperature for medium-rare steaks?
The steaks should be cooked to an internal temperature of 130°F for medium-rare.
What type of mustard is recommended for the crust and sauce?
Coarse grain mustard is used to coat the steaks and flavor the cream sauce.
How much cognac is required for the sauce?
You will need 1/4 cup of cognac for this recipe.
What size skillet is recommended for cooking the steaks?
A 9-inch skillet is suggested for preparing the Filet Mignon.
How many calories are in one serving of this dish?
Each serving contains approximately 180 calories.
Why should the steaks be allowed to rest after cooking?
Resting allows the juices to redistribute, ensuring the meat remains tender and succulent.
What aromatic is sautéed before adding the cognac?
1/3 cup of minced shallots are sautéed in the pan juices.
What kind of fat is used for searing the beef?
A combination of 1 tablespoon of olive oil and 1 tablespoon of butter is used.
What is the protein content per serving?
Each serving provides 15.75g of protein.
How much fat is in one serving?
One serving contains 12.25g of fat.
How long should each side of the steak be cooked?
Cook the steaks for approximately 5 minutes on each side for the desired sear and doneness.
What side dish is suggested to accompany this meal?
Creamy sour cream and chive mashed potatoes are recommended as a side.
How should the black pepper be prepared?
The black pepper should be coarsely ground for maximum flavor impact.
When do you add the cream to the sauce?
The cream is introduced along with the beef stock and remaining mustard after the cognac has cooked for 30 seconds.
What is the total carbohydrate count per serving?
There are 2g of carbohydrates per serving.
What heat level is used for searing the steaks?
Medium-high heat is used until the pan is hot but not smoking.
How long should the sauce simmer to thicken?
The sauce should be cooked for about 3 minutes on low heat until it reaches the desired consistency.
Is the mustard added all at once?
No, the mustard is divided: half is spread on the steaks and the rest is whisked into the sauce.
What should you do while the cognac is in the pan?
Scrape up any browned bits from the bottom of the pan to enhance the sauce's flavor.
How much salt is used in the recipe?
The recipe calls for 2 teaspoons of salt, or to taste.
What is the first step in preparing the steaks?
Spread half of the mustard over both sides of the steaks and season with salt and pepper.
How much beef stock is needed for the sauce?
The recipe requires 1/4 cup of beef stock.
What should be done if the sauce is too thin?
Continue whisking and cooking on low heat until it thickens to your preference.
Is there any fiber in this dish?
Based on the nutritional data provided, the fiber content is negligible or not listed.
What occasions is this recipe suitable for?
It is ideal for special occasions, elegant holiday dinners, or any luxury dining experience.
Should the shallots be sautéed until brown?
No, sauté them for about 1 minute until they are fragrant and translucent.
How much cream is used in the recipe?
You will need 1/2 cup of cream.
What is the key to a smooth sauce in this recipe?
Whisking continuously while the liquids reduce on low heat ensures a smooth, velvety consistency.