Filet Mignon with Cognac Cream Sauce

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Filet Mignon with Cognac Cream Sauce

When you want a special dinner, this is it! Not only is this delicious but it is so easy to make. Everyone will think you cooked for hours yet it comes together 1-2-3! The sauce is very rich and complements the filet mignon perfectly. If you have a cast iron skillet, these come out even more special. I used to finish these off in the oven but lately I find they cook to the perfect temperature right in the skillet. You may also love these side dishes: Melting Potatoes and Roasted Carrots.

Pictured below, I made the cognac steaks and topped them with langostino tails (sold at Trader Joe’s) sautéed with butter, oil and garlic.

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.
Deglaze slowly and carefully with cognac. (Tip: add small amount so it doesn't flame up)
Add broth and cream, stir to combine sauce.
Cook until you have reached the internal temp you like.
Sometimes, we like to slice them right into the sauce.
Top with chopped chives, salt/pepper if needed.