Beef Filets With Cognac Mushroom Onion Sauce Recipes

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Beef Filets With Cognac-Mushroom & Onion Sauce image

I love these, I make them from memory - here is my attempt at writing this down and giving you quantities.

Recipe From food.com

Provided by Manami

Categories     Steak

Time 1h26m

Yield 2 serving(s)

Number Of Ingredients 16

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BEEF FILLETS WITH COGNAC-ONION SAUCE RECIPE - FOOD.COM
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Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac. Three kinds of onions, plus shallots and garlic are caramelized before …

5/5 (1)
Total Time 1 hr 30 mins
Category Steak
Calories 211 per serving

  • Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
  • Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
  • Add green onions, shallot, and garlic, and saute 10-15 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 aluminum foil.
  • Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
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4/5 (4)
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  • Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown fillets in hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
  • Melt butter in drippings over medium-high heat. Add yellow and red onion rings, and sauté 5 minutes.
  • Add green onions, shallots, and garlic, and sauté 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).
  • 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.
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