Cognac Dijon Filet Mignon

Name: Cognac Dijon Filet Mignon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 filet mignon steaks, 7–8 ounces each; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon neutral oil; 1 small shallot, minced; ¼ cup Cognac; ½ cup beef stock; ⅓ cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon chopped fresh tarragon

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Cognac Dijon Filet Mignon sears and roasts filets, then builds a classic pan sauce of Cognac, cream, Dijon, and tarragon.

Jump to Recipe

Filet mignon is tender enough that it does not need much help from you, which is exactly why a good pan sauce earns its place. This one pairs the mild beef with Cognac, Dijon mustard, beef stock, heavy cream, shallot, and fresh tarragon—a sauce with enough sharpness and aroma to make filet interesting without covering up the reason you bought filet in the first place.

The steaks start simply with salt and pepper, sear for three minutes per side, then finish in a 425°F oven until they reach 125–135°F. Rest them for eight minutes while you make the sauce in the same skillet. Cook the shallot briefly, take the pan away from the flame before adding Cognac, then return it to the heat and reduce. Beef stock concentrates next; cream, Dijon, and tarragon finish the sauce in the final few minutes. That off-flame Cognac step is not theatrical caution. Alcohol vapor and open flame have a relationship that can become memorable very quickly. Keep the excitement on the plate, spoon the finished sauce over the rested filets, and enjoy the kind of 30-minute dinner that makes Tuesday look like it has a reservation.

Prep10 minutes

Cook20 minutes

Total30 minutes

Serves2 servings

DifficultyMedium

Ingredients

Servings

2 filet mignon steaks, 7–8 ounces each
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon neutral oil
1 small shallot, minced
¼ cup Cognac
½ cup beef stock
⅓ cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon chopped fresh tarragon

Instructions

1Season the filets with salt and pepper.
2Sear in an oven-safe skillet with oil for 3 minutes per side.
3Transfer to a 425°F oven for 4–7 minutes, until 125–135°F. Rest for 8 minutes.
4Cook the shallot in the skillet for 1 minute. Remove from the flame and add the Cognac.
5Return to medium heat and simmer for 1 minute. Add the stock and reduce by half.
6Stir in the cream, Dijon, and tarragon. Simmer for 2–3 minutes and spoon over the filets.

Nutrition Information

Estimated per serving: 1 of 2 servings.

820Calories

58 gProtein

5 gCarbohydrates

58 gTotal Fat

24 gSaturated Fat

1 gFiber

2 gTotal Sugars

1600 mgSodium

225 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Take the pan off the flame before adding the Cognac, then set it back on the heat. Splashing liquor into an open flame is a genuine fire hazard.
Reduce the stock by half before adding cream, so the final sauce has real depth instead of tasting thin.
Add the tarragon at the end. Its delicate anise flavor fades if you cook it too long.