Filet Mignon with Cognac Sauce
Elevate your dinner table with this luxurious Filet Mignon with Cognac Sauce, a restaurant-quality recipe that’s surprisingly simple to prepare at home. Featuring tender, perfectly seared filet mignon steaks bathed in a rich and velvety sauce, this dish is the epitome of elegance. The sauce combines the deep, caramelized flavors of cognac with the creaminess of heavy cream, accented by fragrant shallots, garlic, and fresh thyme. Ready in just 30 minutes, this recipe is perfect for a special occasion or an indulgent treat any night of the week. Serve alongside roasted vegetables or buttery mashed potatoes for a complete gourmet experience that will impress even the most discerning palates. Keywords: filet mignon recipe, cognac sauce, steak dinner ideas, gourmet main course.
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Recipe Information
Ingredients
- 4 pieces Filet mignon steaks (2 inches thick)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 1 clove Garlic, minced
- 1 cup Cognac
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, chopped
Instructions
Remove the filet mignon from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with a paper towel.
Season both sides of each steak generously with salt and freshly ground black pepper.
Heat a large, heavy skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Once the oil is shimmering and hot, add the filet mignon steaks.
Sear the steaks for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Adjust the cooking time based on steak thickness and preference.
Remove the steaks from the skillet and place them on a plate. Tent them loosely with aluminum foil to rest while you prepare the sauce.
Lower the heat to medium and add the butter to the skillet. Once melted, stir in the chopped shallots and garlic. Cook for 1-2 minutes, stirring occasionally, until softened and fragrant.
Remove the skillet from the heat and carefully add the cognac. Return the skillet to the heat and stir, scraping up any browned bits from the bottom of the pan. Let the cognac simmer for 1-2 minutes to reduce slightly.
Stir in the heavy cream and thyme leaves. Simmer the sauce for 3-5 minutes, stirring frequently, until thickened to your liking.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
To serve, place the rested filet mignon steaks on individual plates or a serving platter. Spoon the warm cognac sauce over the steaks, garnish with chopped fresh parsley, and enjoy immediately.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
