Beef Filets with Cognac-Cream Sauce
Source of Recipe
Ron
List of Ingredients
The rub:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
4 beef filets cut 1 1/2-inch thick
1 tablespoon olive oil
The Sauce:
1 tablespoon butter
1 shallot (or small onion); minced
2 tablespoons chopped flat-leaf parsley
2 tablespoon Cognac
1 tablespoon Dijon mustard
2 tablespoon tomato paste
1 cup beef broth or stock
1/2 cup heavy cream
Cayenne pepper (optional)
(+ 1 tablespoon rub)
Recipe
In a small bowl combine paprika, garlic powder, dry mustard, rosemary,
salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the
remaining all over the meat. Let the steaks stand at room temp for at
least 15 mins or up to 1 hr before cooking. In a large, heavy frying pan
over medium-high heat, heat the olive oil and add the steak, cooking to
desired doneness, turning once (3 to 5 mins on each side). Check by
touch or use an instant read thermometer (rare 120°, medium-rare
130°). Transfer the steaks to a platter and let rest tented loosely
with foil while you make the sauce. In the same frying pan over medium
heat, melt the butter and add the shallot, sauté until softened about
3 mins.Remove from heat and stir in the parsley and Cognac. Return to
heat and simmer for another 1 to 2 mins. Whisk in the Dijon mustard,
tomato paste, beef broth and reserved 1 tablespoon rub. Continue to
simmer while stirring often to reduce the sauce by half, about 5
mins.Whisk in the cream and cayenne to taste.Add any accumulated juices
from the steaks to the sauce and season to taste with salt and pepper.
poon the sauce over steaks. *The steaks can be grilled instead of pan
fried. **This is also wonderful made with chicken broth in place of the
beef and served with pork tenderloin, chicken breast or fish filets.
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