Petit Fillet of Beef with Tarragon Cognae Mustard Sauce

Serves: 4
Total Calories: 874


2 tablespoons canola oil
6 tablespoons butter divided
4 (6 ounce) center cut filets of beef about 1 1/2 inches thick
salt and pepper to taste
1/4 cup cognac
2 tablespoons olive oil
2 cloves garlic minced
1 cup Chardonnay
3 cups heavy cream
1 1/2 teaspoons Dijon style mustard
1 tablespoon chopped fresh tarragon
splash cognac


In a large, heavy skillet, heat canola oil and 2 tablespoons butter over medium-high heat. Season fillets with salt and pepper. Sauté the beef fillets about 4–5 minutes on each side for medium-rare. Remove skillet from the heat, carefully add the cognac and flambé. Remove fillets to a warm platter and keep warm.

In the same skillet, heat olive oil over medium-high heat and sauté garlic until light brown. Cool a few seconds, then add the Chardonnay. Boil for a few minutes, stirring constantly and scraping the bottom of the pan to deglaze. Add the cream, lower heat, simmer until the sauce thickens and then strain into a small saucepan. Bring to a boil and add mustard, remaining butter, tarragon, and a splash of cognac. Spoon sauce over fillets and serve.

Nutritional Facts:

Serves: 4
Total Calories: 874
Calories from Fat: 870

This Petit Fillet of Beef with Tarragon Cognae Mustard Sauce recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.

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