Filet Mignons With Cognac-cream Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard
• 1 tablespoon dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 4 filet mignon steaks, 1 1/2 inches thick
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 2 tablespoons flat leaf parsley, minced
• 2 tablespoons cognac
• 1 tablespoon dijon mustard
• 2 tablespoons tomato paste
• 1 cup beef stock
• 1/2 cup heavy cream
• cayenne pepper, to taste
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 to make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. sprinkle the rub all over the meat, reserving 1 tb. let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. bring to room temperature, if necessary, before cooking.
• 2 in a large, heavy frying pan over medium-high heat, heat the olive oil. add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
• 3 transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
• 4 to make the sauce, in the same frying pan over medium heat, melt the butter.
• 5 add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• 6 remove the pan from heat and add the cognac.
• 7 briefly return to the heat to warm; then remove from the heat again to ignite the cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. keep a lid handly in case the flame should flare up.
• 8 when the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 tb rub, and beef stock.
• 9 cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• 10 remove the pan from the heat and whisk in the cream and cayenne to taste.
• 11 add any accumulated juices from the steaks. season to taste with salt and black pepper.
• 12 to serve, spoon a generous amount of sauce over the steaks and serve at once. pass any extra sauce at the table.