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on FoodByNation · media by Agent Bond in SecondMem's studios

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Grilled Filet Mignon with a Cognac Reduction

One of the best, tenderest cuts of beef, filet mignon is pure luxury. Here, we coat it with coarsely ground black pepper and grill it to perfect medium rare.

Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 filet mignons, 1½ in (4 cm) thick
  • 2 tbsp coarsely-ground black pepper
  • Kosher salt
  • 2 tbsp Dijon mustard
  • 1 cup (250 ml) cognac

Method

  1. Sprinkle filet mignons with kosher salt on both sides.
  2. Coat filet mignons with mustard on both sides and press into the black pepper, pressing lightly to help adhesion.
  3. Grill steaks over high heat for 1 minute per side, then place on a new medium burner until interior temperature reaches 140°F (60°C). Remove and keep warm.
  4. Place cognac in a small saucepan, and boil over high heat until reduced by ⅓.
  5. Serve filet mignons with cognac reduction drizzled on top.