Filet Mignon is the most expensive cut of beef from the small end of the tenderloin. It’s worth splurging on today though- it’s National Filet Mignon Day!
yield: Serves 2
active time: 18 min
total time: 18 min
- 1 (7-ounce) filet mignon (2 inches thick)
- 1/2 teaspoon olive oil
- 1 1/2 tablespoons Cognac
- 1/4 cup beef broth
- 1/4 cup water
- 2 tablespoons coarse-grained mustard
- 1 teaspoon unsalted butter
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.
Each serving, including sauce, has about 222 calories and 12 grams fat.