Shelly's Recipe

BEEF FILLETS WITH COGNAC-ONION SAUCE

Category: Steaks - Beef

2 (6- to 8-oz) beef fillets
1/2 tsp salt
1/4 tsp pepper
1 tablespoon canola oil
1 tablespoon butter
1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onions, chopped
6 shallots, chopped
2 garlic cloves, minced
1/4 cup cognac, red wine or beef broth
1/4 cup beef broth
Salt and pepper to taste

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, shallots, 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 foil.

Bake at 400 for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135 (medium rare). 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. Add salt and pepper to taste. Serve with fillets. 2 servings