"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Monday, November 23, 2015

Recipes–Filet Mignon In A Cognac, Thyme, And Dijon Mustard Cream Sauce

Filet mignon is usually good enough by itself; and I have never been a fan of gussying up good meat; but I thought a complex sauce would be a good complement.  The recipe is simple – cognac (or bourbon), thyme, dried mushrooms, and spicy Dijon mustard in a cream sauce – so very little preparation is required.

Filet mignon

- 2 6 oz. filets filet mignon

- 1/2 small red onion, chopped

- 1 Tbsp. olive oil

- 1/2 cup cream

- 1/4 cup Cognac or bourbon

- 2 tsp. thyme leaves (approx.)

- 1 Tbsp. dried mushrooms

- 1 Tbsp. imported Dijon mustard

* Sautee the onion in the olive oil until soft

* Add the cognac, and cook for 2-3 minutes, low heat

* Add the cream, thyme, mushrooms, and mustard; mix well, stir

* Cook over low heat for approx. 5 minutes or until blended, stirring frequently

* Add salt, ground pepper to taste (lavender salt is wonderful)

* Grill the meat.  I sear it in very hot iron skillet; then turn heat down and cook

* Plate the meat, and serve with the sauce

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