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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
2 ( 5-oz) filets mignons, about 1 inch thick
Freshly ground black pepper
2 tbsp cognac
3 large shallots, very finely chopped
1 tsp crushed white peppercorns
1/2 cup dry red wine
1/4 cup beef stock or diluted broth
4 oz chevre
Sprinkling of sliced chives (optional)
Preheat broiler. Then, heat oil in a heavy-bottomed frying pan set over medium heat. Sprinkle pepper over both sides of filets. To seal in juices, wait until pan is very hot before adding filets. Saute for 3 to 4 minutes on each side for medium-rare meat. Transfer to a platter and cover to keep warm.
Reduce heat to low. Remove pan from heat and let cool for 2 minutes. Return pan to heat and add cognac, shallots and peppercorns. Stir well, gently scraping up any brown bits from bottom of pan. Cover and cook for 4 minutes. Pour in wine and beef stock. Increase heat to high and bring mixture to a boil. Add any juices that have accumulated on meat platter. Boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup.
Place a piece of chevre on each filet and place filets on a baking sheet. Broil 6 inches from heat for 3 minutes or until lightly browned. Place on a plate and pour sauce around steaks. Sprinkle cheese with chives. Garnish with rosemary sprigs, if you wish.
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TENDERLOIN WITH COGNAC AND SHALLOTS
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
2 ( 5-oz) filets mignons, about 1 inch thick
Freshly ground black pepper
2 tbsp cognac
3 large shallots, very finely chopped
1 tsp crushed white peppercorns
1/2 cup dry red wine
1/4 cup beef stock or diluted broth
4 oz chevre
Sprinkling of sliced chives (optional)
Preheat broiler. Then, heat oil in a heavy-bottomed frying pan set over medium heat. Sprinkle pepper over both sides of filets. To seal in juices, wait until pan is very hot before adding filets. Saute for 3 to 4 minutes on each side for medium-rare meat. Transfer to a platter and cover to keep warm.
Reduce heat to low. Remove pan from heat and let cool for 2 minutes. Return pan to heat and add cognac, shallots and peppercorns. Stir well, gently scraping up any brown bits from bottom of pan. Cover and cook for 4 minutes. Pour in wine and beef stock. Increase heat to high and bring mixture to a boil. Add any juices that have accumulated on meat platter. Boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup.
Place a piece of chevre on each filet and place filets on a baking sheet. Broil 6 inches from heat for 3 minutes or until lightly browned. Place on a plate and pour sauce around steaks. Sprinkle cheese with chives. Garnish with rosemary sprigs, if you wish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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