Filet Mignon with Cognac Sauce
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 387.4
- Total Fat: 21.2 g
- Cholesterol: 77.1 mg
- Sodium: 422.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.2 g
- Protein: 23.6 g
View full nutritional breakdown of Filet Mignon with Cognac Sauce calories by ingredient
Introduction
An eligant way to make Filet!! An eligant way to make Filet!!Number of Servings: 2
Ingredients
-
2 - 4 oz beef tenderloin steaks
1/2 Tablespoon Montreal Steak Seasoning
1/8 cup Flour
1/2 Cup Beef Broth (From Bouilon Cube)
2 Fl. Oz. Cognac
Directions
1. Heat oven to 350. Use Montreal Steak Seasoning as a dry rub. (This is the best seasoning for steaks!!) In a steel skillet, spray non-stick spray and heat to medium-high heat. Add steaks and sear the top and bottom until brown.
2. Place oven safe thermometer in one steak and move the skillet to oven to finish off cooking until to your liking (medium or medium well).
3. Once 5 degrees below your perferd doneness. Remove from skillet and place on a plate and cover with aluminum foil.
4. Return skillet to burner over medium heat. Pour in 3/4 of the beef broth and all of the cognac. Using a wire wisk, remove all bits from bottom of pan (deglasing). Once at boil, lower heat to reduce volume by 1/2.
5. In a small bowl combine flour and remaining portion of beef broth, wisking together until all lumps are gone. Pour, portion wise, into reduced sauce until desired thickness is accomplished.
6. Transfer steak to plate and spoon sauce over meat.
Happy Cooking. Enjoy!!
Number of Servings: 2
Recipe submitted by SparkPeople user JFAIR17.
2. Place oven safe thermometer in one steak and move the skillet to oven to finish off cooking until to your liking (medium or medium well).
3. Once 5 degrees below your perferd doneness. Remove from skillet and place on a plate and cover with aluminum foil.
4. Return skillet to burner over medium heat. Pour in 3/4 of the beef broth and all of the cognac. Using a wire wisk, remove all bits from bottom of pan (deglasing). Once at boil, lower heat to reduce volume by 1/2.
5. In a small bowl combine flour and remaining portion of beef broth, wisking together until all lumps are gone. Pour, portion wise, into reduced sauce until desired thickness is accomplished.
6. Transfer steak to plate and spoon sauce over meat.
Happy Cooking. Enjoy!!
Number of Servings: 2
Recipe submitted by SparkPeople user JFAIR17.