Prepare to elevate your culinary skills with a restaurant-worthy dish that will make your taste buds dance with pure joy! This elegant French-inspired filet mignon recipe transforms an already exquisite cut of beef into a mind-blowing gastronomic experience that will have your dinner guests believing you've secretly trained in a Parisian kitchen. With just a few simple ingredients and some strategic cooking techniques, you'll create a meal that looks and tastes like it came straight from a five-star restaurant.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 filet mignon steaks
- 2 tbsp olive oil
- 1 shallot, minced
- 1/4 cup cognac
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Mince the shallot finely and set it aside. Pat the filet mignon steaks dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the filet mignon steaks to the skillet.
- Sear the steaks for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use tongs to flip the steaks, ensuring a nice crust forms on each side. Once cooked, transfer the steaks to a plate and cover loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the minced shallot. Sauté the shallots for about 1-2 minutes, stirring frequently, until they become translucent and fragrant.
- Carefully pour in the cognac, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the cognac to simmer for about 2-3 minutes, letting the alcohol cook off and the sauce reduce slightly.
- Add the beef broth to the skillet, stirring to combine. Continue to simmer the sauce for an additional 5-7 minutes, or until it thickens to your desired consistency. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Once the sauce is ready, return the filet mignon steaks to the skillet, spooning the sauce over them. Let them warm through for about 1-2 minutes.
- To serve, place each filet mignon on a plate and drizzle the shallot-cognac sauce generously over the top. Pair with your choice of sides, such as roasted vegetables or mashed potatoes.
Tips
- Always use room temperature steaks to ensure even cooking
- Pat the steaks completely dry before seasoning to achieve a perfect sear
- Use a heavy-bottomed skillet for the best heat distribution
- Don't overcrowd the pan - cook steaks in batches if necessary
- Let the steaks rest for 5-10 minutes after cooking to retain juices
- Use a meat thermometer for precise doneness (125°F for medium-rare)
- Choose a high-quality cognac for the most robust flavor
- Fresh shallots make a significant difference in the sauce's depth
- For an extra luxurious touch, finish the sauce with a pat of cold butter
- Pair with a bold red wine to complement the rich flavors of the dish
Nutrition Facts
Calories: 550kcal
Carbohydrates: 5g
Protein: 45g
Fat: 40g
Saturated Fat: 12g
Cholesterol: 125mg
