Grass Fed Beef Tenderloin Steaks with Cognac Sauce [Recipe]

filet mignon recipe


Chef John Dallett of Western Grassfed Beef shares with us a great recipe for cooking beef tenderloin steaks to perfection. Add the finishing touch of a nice Cognac sauce to boost the flavor and really impress your friends!

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4


4 Western Grassfed Beef tenderloin steaks
(each about 7 to 8 ounces)
  Coarse kosher salt
  Cracked black pepper
2 tbsp Olive oil
4 tbsp  Chilled unsalted butter, divided
2  Garlic cloves, peeled
1 Fresh rosemary sprig
1/2 cup Finely chopped shallots
1/2 cup Cognac or brandy
1/2 cup Low-salt chicken broth
2 tsp Dijon Mustard



  1. Preheat oven to 250°F. Sprinkle steaks with salt and pepper on both sides.
  2. Heat oil in heavy large skillet over high heat.
  3. Add steaks and sear until brown, about 2 minutes per side.
  4. Reduce heat to medium-low and add 2 tbsp butter, garlic and rosemary to skillet.
  5. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 6-8 minutes for medium-rare.
  6. Transfer steaks to small-rimmed baking sheet and keep warm in oven and pour contents of skillet into small bowl.
  7. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes.
  8. Remove from heat and add Cognac, return to heat and stir 1 minute, scraping up any browned bits.
  9. Add broth and reduce for about 2 minutes. Whisk in Dijon mustard, and the remaining 2 tablespoons butter, adding 1 tablespoon at a time.
  10. Season to taste with salt and pepper. Set aside.

    Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks, serve and enjoy!

This recipe will satisfy your taste buds while also providing you with the vitamins and proteins your body needs! Our 100% grass fed and grass finished beef has no added hormones or antibiotics and the cattle were never fed grains. Give us a call at (844) 668 8920 if you want to find out more about how we raise our cattle or buy beef online today!

Submitted by Chef John Dallett of Western Grassfed Beef 

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