Filet mignon with mustard sauce

Dinner today, December 1, 2015
Definitely on of the luxury dinners, for a special celebration, serve with potatoes and salad
4 servings
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground or cracked black pepper
  • 4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
  • 1 teaspoon vegetable oil
  • cup minced shallots
  • ½ cup cognac
  • ½ cup fat-free beef broth
  • ¼ cup Dijon mustard
  • ¼ cup heavy cream
1) Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth, heavy cream and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.

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