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, saut� 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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