Beef Filets with Cognac Mustard Sauce


sauces
(From Grandma in Michigan. Sauce is also great with
Lamb.)

3 T Butter
1/4 C Heavy Cream
3 T Cognac
1 T Dijon prepared mustard
2 T Worcestershire sauce
Salt and Pepper to taste

Melt butter in pan, add other ingredients, bring to
boil; lower and simmer 3 minutes. (This recipe can
also be made in the pan containing brown drippings
from browning steak.)

Brown filets1-2 min.on both sides in a little additional
butter in a pan, then put steaks in a preheated 450-
500 oven on bake for @6-8 minutes or more,
depending on thickness, until finished cooking. This
way the steaks will retain their pink color throughout
the center without drying out on the outside.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: