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Ingredientes
- 4 x 8-ounce filet mignon steaks
- 2 Tbsp. Cracked black peppercorns
- 1 Tbsp. Peanut or possibly corn oil
- 2 Tbsp. Cognac
- 1 c. Dry red wine
- 1 c. Beef broth Salt to taste
- 1 Tbsp. Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/3 c. Heavy cream
- 1 Tbsp. Unsalted butter
Direcciones
- Sprinkle steaks on both sides w/half the black pepper and press in well w/heel of your hand. Heat oil in large heavy skillet over medium heat. When oil is warm but not smoking, add in steaks and cook to desired doneness: 3 min on each side for rare, 4-5 min for medium, and 5-8 for well done. Transfer steaks to hot platter and keep hot.
- Add in Cognac, wine, and broth to skillet and bring to boil over medium heat.
- Cook till liquid is reduced to about 1/2 c, 8-10 min. Add in all other ingredients except butter and cook over medium heat till sauce thickens a bit, 3-4 min. Swirl in butter till it blends smoothly.
- To serve, place filet mignons on warmed dinner plates, and spoon some sauce over the top. (note: the only sensible side dish here is pommes frites, n'est-ce pas)
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 608 | |
| Calories from Fat 279 | 46% |
| Total Fat 31.66g | 40% |
| Saturated Fat 18.5g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 237mg | 10% |
| Potassium 608mg | 17% |
| Total Carbs 20.87g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.06g | 3% |
| Protein 4.86g | 8% |
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