Filet Mignons with Cognac Cream Sauce
Elevate your dinner table with this luxurious recipe for Filet Mignons with Cognac Cream Sauce, a true showstopper for special occasions or indulgent weeknight meals. Perfectly seared filet mignon steaks are topped with a rich, velvety sauce made from cognac, beef stock, heavy cream, and fragrant shallots, all enhanced by a touch of fresh thyme. With its simple yet elegant preparation, this dish captures restaurant-quality flavors in just 30 minutes. Whether you’re pairing it with creamy mashed potatoes, roasted vegetables, or a crisp green salad, this recipe is sure to impress both the eyes and the palate. Treat yourself to this decadent steakhouse classic, made effortlessly in your own kitchen.
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Recipe Information
Ingredients
- 4 pieces filet mignons
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 0.25 cup cognac or brandy
- 0.5 cup low-sodium beef stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
Instructions
Season both sides of the filet mignons with kosher salt and freshly ground black pepper. Let them rest at room temperature for about 10 minutes while you prepare the other ingredients.
Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Add the olive oil and 1 tablespoon of butter to the skillet.
Sear the filet mignons in the hot skillet for about 3–4 minutes per side for medium-rare, or to your preferred doneness. Use a meat thermometer to check the internal temperature if needed. Remove the steaks from the skillet and set them aside to rest, loosely covered with foil.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter.
Stir in the chopped shallots and cook for 2–3 minutes until softened and fragrant.
Carefully add the cognac or brandy to the skillet. If you're confident, you can flambé the alcohol by gently tilting the pan toward the flame or using a long lighter, but this is optional. Allow the alcohol to cook off, about 1–2 minutes.
Pour in the beef stock and stir, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3–4 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream and thyme leaves. Simmer the sauce while stirring frequently, until it thickens slightly, about 2–3 minutes.
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Return the filet mignons to the skillet, spooning the sauce over the tops to warm them back up for 1–2 minutes.
Serve the filet mignons with the Cognac cream sauce drizzled generously over the top. Pair with your favorite side dishes such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 209.9 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2750 mg | 59% | |
*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.
