We're talking delicious here! Normally, at the most, I consume maybe two filet mignon per year. I've just had two in one month! The recipe I used (find it here ) to sear the beef, which was then finished in the oven, was the same for both dinners. The reductions that were spooned over the filets right before serving, were the difference between the two meals. My husband's favorite sauce was the first; a balsamic reduction with blue cheese. The sauce of shallots and cognac, which wasn't as rich as the blue cheese, was my favorite.
Reduction of Shallots and Cognac
• adapted from Vineyard Seasons by Susan Branch •
This recipe serves two:
• 1 tablespoon shallots, minced
• 2 tablespoons cognac
• 2 tablespoons red wine
• 1/4 cup beef broth
• 2 tablespoons heavy cream
• Once the filets have been seared and transferred to the oven to finish cooking, add the shallots to the pan and sauté for approximately one minute. Add the cognac and red wine and boil two minutes, stirring. Add beef broth and boil two more minutes, scraping up bits from the pan. Stir in the cream, heat through but don't boil. Pour the sauce over the filet mignon and serve immediately.
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