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    Beef Filets with Cognac-Cream Sauce

    Source of Recipe


    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)


    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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