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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.

Source and licence

"Grilled Filet Mignon with a Cognac Reduction" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Grilled_Filet_Mignon_with_a_Cognac_Reduction, revision 4613405), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Grilled_Filet_Mignon_with_a_Cognac_Reduction&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4613405

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

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.