Filet Mignon With Cognac Cream Sauce Recipe

Ingredients

1/2 stick unsalted butter

1 tsp. grated lemon rind

1 tsp. grated orange rind

1/4 c. sweet paprika

1/4 c. olive oil

Bay leaves

4 (2 inch) filet mignon

3 tbsp. cognac

1/2 c. finely chopped onion

1/4 c. dark beer (optional)

1 tbsp. ketchup

1 tsp. Worcestershire

1/4 c. fresh minced parsley

1/4 c. heavy cream

Salt and pepper

Method

Blend butter, lemon rind, orange rind, paprika, salt and pepper.

In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning.

Take out and keep warm.

Pour off oil and deglaze the skillet with cognac.

Add butter mixture, onion and cook low until onion cooked.

Stir in beer, ketchup, Worcestershire, parsley.

Bring to a boil.

Stir in cream.

Season with salt and pepper and serve over filet mignon with rice.

Serves 4.

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