Beeffiletswithcognacmushroomonionsauce Recipes
BEEF FILETS WITH COGNAC-MUSHROOM & ONION SAUCE
I love these, I make them from memory - here is my attempt at writing this down and giving you quantities.
Provided by Manami
Categories Steak
Time 1h26m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
- Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
- Remove filets, reserving drippings in skillet.
- Melt 2 teablespoons butter in drippings over medium-high heat.
- Add yellow and red onion rings, and saute 5 minutes.
- Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
- Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
- Place filets on top of onion mixture in skillet.
- Cover with aluminum foil.
- Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
- Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
- Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
- Add salt and pepper to taste, if needed.
- Serve with filets.
BEEF FILLETS WITH COGNAC-ONION SAUCE
Make and share this Beef Fillets With Cognac-Onion Sauce recipe from Food.com.
Provided by goobergrl6
Categories Steak
Time 1h30m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
- Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
- Add green onions, shallot, and garlic, and saute 10-15 minutes or until lightly browned. Stir in cognac and broth; cook over medium high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
- Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
- Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room tempature for 10 minutes.
- Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.
Nutrition Facts : Calories 211.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 15.4, Sodium 713.4, Carbohydrate 22.7, Fiber 2.7, Sugar 4.4, Protein 3.8
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