Filets mignons with shallot-cognac sauce
7
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This quick pan sauce offers a sophisticated finish to tender filet mignons, and it's ready in mere minutes. Cognac and red wine serve as the building blocks of this French-inspired creation, and fennel seeds pressed into the beef give the steaks another layer of unexpected flavor. Searing is a perfect cooking method for filet mignons because it's fast and seals in the juices. Think classic steakhouse sides when it comes to what to serve with this rich beef. Lightly creamed spinach, potatoes any way, or an iceberg wedge with all the fixings would all make great matches. Cognac comes from the region of the same name in France, and is known for its quality. Brandy, which can be made anywhere in the world is a good substitute for the purposes of this recipe, though it's likely not to be as deeply flavored. If you opt to use brandy, make sure it's a classic, grape-based brandy, as there are varieties distilled from other fruits that would not be ideal.
Ingredients
Fennel seeds
1 Tbsp, finely chopped
Black pepper
¾ tsp, coarsely ground
Table salt
½ tsp
Uncooked lean filet mignon, trimmed
16 oz, 4 (4-ounce) filets, about 1-inch thick
Olive oil
½ tsp
Red wine
4 fl oz, dry
Canned beef broth
½ cup(s)
Shallot
2 medium, finely chopped
Cognac
2½ fl oz