Cookbook:Grilled Filet Mignon with a Cognac Reduction
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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.
- 4 filet mignons, 1 1/2 in. (4 cm) thick
- 2 tbsp coarsely ground black pepper
- 2 tbsp Dijon mustard
- 1 cup (250 ml) cognac
- Sprinkle filet mignons with kosher salt on both sides. Don't try this with table salt.
- Coat filet mignons with mustard on both sides and dredge into 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 temp. reaches 140°F (60°C). Remove and keep warm.
- Place cognac into a small saucepan and bring to a boil over high heat until reduced by 1/3.
- Serve filet mignons with cognac reduction drizzled on top.