Filets mignons with shallot-cognac sauce
1 Tbsp, finely chopped
¾ tsp, coarsely ground
Uncooked lean and trimmed beef filet mignon
16 oz, 4 (4-ounce) filets, about 1-inch thick
4 fl oz, dry
Canned beef broth
2 medium, finely chopped
2½ fl oz
- On a sheet of wax paper, combine the fennel, pepper, and salt. Coat the steaks on all sides with the mixture.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the steaks and cook until browned, about 1 minute on each side. Reduce the heat to medium and cook until an instant-read thermometer inserted into the center of each steak registers 160°F for medium, 145°F for medium-rare, about 4 minutes on each side for medium-rare. Transfer steaks to a serving plate.
- Add the wine, broth, and shallots to the skillet; bring to a boil, scraping up the browned bits in the bottom of the skillet. Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes. Stir in any juices that have accumulated around the steaks into the shallot sauce. Spoon the sauce over the steaks.