Ingredients Jump to Instructions ↓

  1. 8 tbsp. butter

  2. 4 shallots, peeled and thinly sliced

  3. 8 cloves garlic, peeled and crushed

  4. 1 small can green peppercorns, drained and crushed

  5. 1/2 cup cognac

  6. 1/2 cup beef demi-glace

  7. 1/4 cup heavy cream

  8. 4 (6-ounce) portions filet mignon or beef tenderloin Salt and pepper

  9. 2 tbsp. oil

  10. 1 thyme sprig, crushed

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 450 degrees. In a saucepan over medium heat, melt half the butter. Add the shallots, crushed garlic and 2 tablespoons of crushed green peppercorn. Cook for 3 minutes.

  2. Stir 1/4 cup cognac into the saucepan. Reduce by half. Stir in the beef demi-glace. Cook for 5 minutes.

  3. Add the heavy cream. Reduce by half. Push through a strainer. Discard solids. Reserve sauce.

  4. Season the filet mignon with salt and pepper. In a heavy saute pan, heat the oil over high flame, saut the filets for about 3 minutes on each side. Place pan in the oven until meat reaches desired wellness -- about 5 minutes for medium-rare.

  5. Remove meat from oven and set aside for 5 minutes. In the saut pan, combine sauce, remaining butter, remaining cognac, remaining peppercorns and thyme sprig. Cook over medium heat until thick. Serve with filet mignon.<


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