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Beef Fillets with Cognac-Onion Sauce




Source of Recipe


Southern Living


List of Ingredients




2 (6 to 8oz.) beef fillets
½ tsp salt
¼ tsp pepper
1 T canola oil
1 T butter or margarine
1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onions chopped
2 garlic cloves, minced
¼ cup cognac*
¼ cup beef broth


Recipe



Sprinkle beef evenly with salt and pepper. Brown fillets in hot oil in an ovenproof or cast iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving drippings in skillet.
Melt butter in drippings over medium-high heat. Add yellow and red onion rings and saute 5 minutes.
Add green onions and garlic and saute 10 to 15 minutes or until lightly browned. Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
Bake at 400° for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140° (let stand until temperature rises to 145°)
Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.
Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Serve with fillets.


*substitute ¼ cup red wine or beef broth for cognac, if desired