Grilled Filet Mignon with a Cognac Reduction
Filet mignon with a pepper crust and a cognac reduction is a short, sharp preparation for a lean, tender cut. Mustard acts as the glue that holds the coarse black pepper to the meat, giving each steak a spicy crust without any extra fat. A quick sear over high heat is followed by gentler heat to reach 140°F (60°C). Reducing the cognac by a third concentrates it into a simple sauce.
Instructions
Sprinkle both sides of each filet mignon with kosher salt.
Brush both sides of each steak with Dijon mustard, then press the steaks into the coarsely ground black pepper. Press lightly so the pepper sticks to the mustard.
Sear the steaks on the grill over high heat for 1 minute per side.
Move the steaks to a medium burner and keep grilling until the interior reaches 140°F (60°C) on a thermometer. Take them off the grill and keep them warm.
Pour the cognac into a small saucepan and boil it over high heat until it has reduced by one third.
Serve the steaks with the cognac reduction drizzled over the top.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
