filet mignon with mustard sauce


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Servs: 2   Prep:

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  • add   1/2 teaspoon olive oil
  • add   1/4 cup beef broth
  • add   1 teaspoon unsalted butter
  • add   Active time: 18 min. Start to finish: 18 min.1 (7-oz.) filet mignon (2 inches thick)
  • add   1/4 cup water
  • add   2 tablespoons coarse-grained mustard
  • add   1 1/2 tablespoons Cognac


  1. 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.
  2. 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.
  3. Thinly slice filets and serve with sauce.