Filet Mignon with Cognac Mushroom Sauce
Juicy filet mignon medallions seared in butter and smothered in a silky mushroom sauce flambéed with cognac. An impressive yet surprisingly simple dish, ready in 30 minutes and perfect for a special dinner.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) filet mignon, cut into thin medallions
- 200 g (7 oz) canned sliced mushrooms, drained
- 1 heaping tablespoon all-purpose flour
- 2 cups hot water
- 1/2 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cognac or brandy
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
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Directions
- 1
Season the medallions with salt and pepper. Melt butter in a skillet over high heat and sear for 2–3 minutes per side until golden brown. Remove from heat and rest, loosely covered with foil.
- 2
In a small saucepan, gradually whisk the flour into the hot water to avoid lumps. Add the crumbled bouillon cube and cook over medium heat, stirring, until slightly thickened. Set aside.
- 3
In the same skillet, heat olive oil over medium heat and sauté the sliced mushrooms for 4–5 minutes until golden.
- 4
Pour the cognac over the mushrooms and carefully flambé. Let the flames die out on their own, then stir in the Worcestershire sauce and soy sauce. Let reduce for 1 minute.
- 5
Pour in the reserved broth and simmer over low heat for 3–4 minutes until the sauce is smooth and glossy. Adjust salt as needed.
- 6
Plate the medallions and spoon the sauce generously on top. Serve immediately with steamed white rice and crispy golden potatoes.
💡 Chef's Tip
Avoid overcooking the filet mignon — a slightly pink center keeps the meat tender and juicy. Fresh button mushrooms can replace canned ones for a deeper, earthier flavour.
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