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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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
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BEEF FILLETS WITH COGNAC-ONION SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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