Filet Mignon with Cognac Cream Sauce
You may need:
cast iron skillet
FILET MIGNON SERVED WITH A COGNAC CREAM SAUCE
Ingredients
- 4 filets
- salt/pepper
- 2T. butter
- 2T. olive oil
- ¼ c. chicken broth
- splash heavy cream
- 2 T. good cognac
Instructions
- Season 4 filet mignon pieces with salt pepper.
- Heat cast iron skillet.
- Add butter and oil on medium.
- Once melted, add filets and sear a couple mins.
- Flip and sear second side.
- Move to oven until you reach internal temp of your liking.
- Return to stove on medium,
- Deglaze with broth, add cream and shut heat.
- Pour cognac right over filets.
- Top with chopped chives, salt/pepper if needed.
 
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