Europe / Main
Grilled Filet Mignon with a Cognac Reduction
One of the best, tenderest cuts of beef, filet mignon is pure luxury. Here, we coat it with coarsely ground black pepper and grill it to perfect medium rare.
Ingredients
- filet mignon, 1½ in (4 cm) thick4
- black pepper, coarsely ground2 tbsp
- kosher salt
- dijon mustard2 tbsp
- cognac1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Sprinkle filet mignons with kosher salt on both sides.
Coat filet mignons with mustard on both sides and press into the black pepper, pressing lightly to help adhesion.
Grill steaks over high heat for 1 minute per side, then place on a new medium burner until interior temperature reaches 140°F (60°C). Remove and keep warm.
Place cognac in a small saucepan, and boil over high heat until reduced by ⅓.
Serve filet mignons with cognac reduction drizzled on top.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：dijon mustard、cognac）
