Filet Mignon

CAROLYN SAYS:  "I love this entrée because it's both elegant and quick! Bring your filets to room temperature before you begin and they will cook more evenly."

1 (7-oz) filet mignon (about 2 inches thick)
1/2 teaspoon olive oil
1 1/2 tablespoons Cognac
1/4 cup beef broth
1/4 cup water
2 tablespoons Tornado Dijon Sauce
1 teaspoon unsalted butter

Halve filet crosswise and season with salt and pepper. In a small heavy skillet, heat oil over moderate heat until hot but not smoking. Cook filet 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented with foil.

While filets are standing, deglaze skillet with Cognac over moderate heat, stirring and scraping up brown bits. Add broth and water. Boil until reduced to about ¼ cup.  Remove from heat and whisk in Tornado Dijon Sauce, butter, and any meat juices from cutting board.

Thinly slice filets and serve with sauce.

Serves 2



Filed under: BeefEntrée

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