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Filet Mignon with mustard sauce

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Joined: Dec 24, 2005


Posted to Thread #17282 at 12:10 am on Dec 27, 2009

Filet Mignon with Mustard SauceGourmet | September 1999

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88% would make it again

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at a glance
main ingredients
Mustard, Meat, Cognac/Armagnac, Beef

Quick & Easy

dietary considerations
Low Cal

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enlarge image yield: Serves 2

active time: 18 min

total time: 18 min

Ingredients1 (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
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PreparationHalve 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.

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wine pairings for this recipeWhat is this?

$64.98 and up
Domaine Drouhin Oregon Laurene Pinot N...

$56.99 and up
Marchesi de Frescobaldi Chianti Rufina...

$83.24 and up
Duckhorn Three Palms Merlot 2005

$88.89 and up
Archery Summit Arcus Pinot Noir 2006

$48.99 and up
Isole E Olena Cepparello Toscana IGT 2...

$85.00 and up
Duckhorn Napa Valley Estate Merlot 200...

$53.99 and up
Ponzi Willamette Valley Pinot Noir 200...

$54.00 and up
Querciabella Chianti Classico DOCG...

$82.59 and up
Robert Keenan Winery Merlot Reserve 20...

$59.99 and up
Archery Summit Pinot Noir 2005

$52.79 and up
Pian Delle Vigne Antinori Brunello di ...

$81.99 and up
Rutherford Hill Merlot 2000 see all 33 reviews & comments
Based on my notes, this is the 3rd time we've had this for x-mas day. Had a yummy bottle of Silver Oak Cab from my brother to go with! And we've had oysters two days in a row, does it get any better??? LOL!
And I did like the bacon bark I made for cookie trays, not sure how anybody else felt about it!
But the pralines were good, and the dulce de leche cookies were a hit!

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