Peppered Filet Mignon with Shallot Cognac Sauce
Indulge in this mouthwatering Peppered Filet Mignon, featuring tender, succulent cuts of beef enhanced by a robust and savory shallot cognac sauce. Inspired by Ina Garten’s revered culinary style in "Barefoot in Paris," this recipe is designed for meat lovers who appreciate the delicate balance of flavors. The standout elements include the coarsely ground black pepper crust that complements the beef's rich flavor, and the reduction of shallots and broth blended with cognac, creating a luxurious sauce to elevate your dining experience. This dish is perfect for a special occasion or a cozy dinner at home, and can be paired beautifully with your favorite sides or a fine wine.
N/A
Servings
633
Calories
9
Ingredients
Ingredients
Filet mignon
6 (cut 1-1/4-inch thick)
Kosher salt
to taste (for seasoning)
Coarsely fresh ground black pepper
2 tablespoons (for seasoning)
Unsalted butter or unsalted margarine
3 1/2 tablespoons (divided)
Olive oil
1 1/2 tablespoons (for sautéing)
Shallots
3/4 cup (about 3 to 4 shallots, chopped)
Canned beef broth
1 cup (for sauce)
Cognac or brandy
1/2 cup (for sauce)
Chopped parsley
to taste (for garnish)
Instructions
1
Before cooking, place the filets on a cutting board and use paper towels to pat them dry. Season both sides generously with kosher salt and then evenly coat them with freshly ground black pepper, pressing it onto the meat to create a flavorful crust.
2
Allow the seasoned filets to rest at room temperature for about 15 minutes, which helps them cook more evenly.
3
In a large sauté pan, heat 1 1/2 tablespoons of butter (or margarine) along with olive oil over medium-high heat until it shimmers and is almost smoking.
4
Carefully add the filets to the pan, reducing the heat to medium. Cook for 4 minutes on one side without moving them to achieve a nice sear. Then, flip the steaks and cook for an additional 3 minutes for medium-rare doneness. Once done, transfer the steaks to a serving platter and cover them tightly with aluminum foil to keep warm.
5
While the filets rest, carefully pour out all but 1 tablespoon of fat from the pan, leaving the delicious bits behind. Add the shallots and sauté over medium heat for about 2 minutes until they soften.
6
Next, pour in the beef broth and increase the heat to high, allowing the mixture to boil for 4-6 minutes until it reduces by half. Be sure to scrape the brown bits off the bottom of the pan for extra flavor.
7
After reducing the broth, add the cognac and let it cook for an additional 2 minutes to meld the flavors together. Off the heat, swirl in the remaining 2 tablespoons of butter and sprinkle with 1/2 teaspoon of salt, ensuring a rich and glossy sauce.
8
To serve, place the hot steaks on individual plates or a serving dish, generously spoon the shallot cognac sauce over each filet, and garnish with chopped parsley for an elegant presentation. For a complete meal, serve alongside sautéed mushrooms, a baked potato, asparagus, or freshly baked bread, and enjoy a lovely glass of wine to complement the dish.
Nutrition Information
45g
Fat
3g
Carbs
58g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Peppered Filet Mignon with Shallot Cognac Sauce?
It is a gourmet beef dish featuring tender filet mignon steaks with a coarsely ground black pepper crust, served with a savory reduction of shallots, beef broth, and cognac.
Who inspired this specific recipe?
This recipe is inspired by Ina Garten’s culinary style as featured in "Barefoot in Paris."
How many steaks does this recipe prepare?
The recipe is designed for 6 pieces of filet mignon.
How thick should the filet mignon cuts be?
The steaks should be cut approximately 1-1/4-inch thick.
What is the first step in preparing the meat?
The filets should be patted dry with paper towels before seasoning to ensure a good sear.
How should the steaks be seasoned?
Season both sides generously with kosher salt and coat them with 2 tablespoons of coarsely ground black pepper, pressing it in to create a crust.
Should the meat rest before cooking?
Yes, allow the seasoned filets to rest at room temperature for about 15 minutes for even cooking.
What type of fat is used for sautéing the steaks?
A combination of 1 1/2 tablespoons of butter (or margarine) and olive oil is used.
How long do you cook the steaks for medium-rare?
Cook for 4 minutes on the first side and 3 minutes on the second side over medium heat.
What should you do after the steaks are finished cooking?
Transfer them to a serving platter and cover tightly with aluminum foil to keep them warm while making the sauce.
How much fat should be left in the pan for the sauce?
After cooking the steaks, pour out all but 1 tablespoon of fat from the pan.
How many shallots are needed?
You will need 3/4 cup of chopped shallots, which is approximately 3 to 4 shallots.
How long do you sauté the shallots?
Sauté the shallots over medium heat for about 2 minutes until they soften.
How long should the beef broth boil?
Boil the beef broth on high heat for 4 to 6 minutes until it is reduced by half.
Why should you scrape the bottom of the pan?
Scraping the brown bits (fond) off the bottom of the pan adds extra flavor to the sauce.
What can be used instead of cognac?
Brandy is a suitable substitute for cognac in this recipe.
When do you add the cognac to the sauce?
Add the cognac after the beef broth has reduced and let it cook for an additional 2 minutes.
How do you achieve a glossy finish for the sauce?
Off the heat, swirl in the remaining 2 tablespoons of butter to create a rich, glossy finish.
What is the calorie count per serving?
The dish contains approximately 633 calories per serving.
How much protein is in this dish?
There are 58 grams of protein per serving.
Is this recipe low in carbohydrates?
Yes, it contains only 3 grams of carbohydrates per serving.
How much fat is in the recipe?
The dish contains 45 grams of fat per serving.
What garnish is recommended for the final presentation?
Garnish the steaks with chopped parsley for an elegant look.
What are some suggested side dishes for this meal?
Recommended sides include sautéed mushrooms, baked potatoes, asparagus, or freshly baked bread.
Can I use unsalted margarine instead of butter?
Yes, the recipe allows for the use of either unsalted butter or unsalted margarine.
What type of beef broth should be used?
The recipe suggests using 1 cup of canned beef broth.
What type of heat is used for the initial sear?
Heat the butter and oil over medium-high heat until it shimmers and is almost smoking before adding the meat.
How is the pepper applied to the steak?
It should be coarsely ground and pressed onto the meat to create a flavorful crust.
What makes the sauce luxurious?
The reduction of shallots, beef broth, and cognac, finished with a butter swirl, creates its luxurious texture.
Is this dish suitable for special occasions?
Yes, its gourmet profile makes it perfect for entertaining or special occasions.