Filet Mignon With Red Wine Sauce


To be honest, I’m not a steak or wine expert but for special occasion like romantic date or any other festive occasion I like to cook filet mignon with a simple cognac and red wine sauce. 



  • 2-3 filet mignon steak, 1 to 2 inch thick
  • 2 tablespoon unsalted butter, divided
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper

Red Wine Sauce

  • 2 tablespoon chopped shallot
  • 1 celery stalk, cut into small cube
  • 300 grams carrot, cut into small cube
  • 70 ml cognac
  • 150 ml dry red wine
  • 400 ml brown veal stock
  • Salt and freshly cracked black pepper


  • Trim the steaks and allow it to come to room temperature.
  • Pat dry the beef fillets with paper towels, then season with salt and pepper.
  • Melt 1 tablespoon butter and 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steak and cook to desired doneness.
  • Remove steaks from the pan, place them on a plate, and cover with foil to keep them warm.
  • Cook the chopped shallots, carrot and celery in a salad oil in a sauce pan over medium-high heat until  golden brown and caramelised.
  • Add veal stock and cook until the liquid is reduce by about a half. Add cognac and red wine, and cook for 7 to 10 minutes until it reduce by 3/4.
  • Add 1 tablespoon butter to finish the sauce, whisk until butter melted and fully incorporated into the sauce. Season with more salt and pepper if needed.
  • Serve the steaks with sauce.

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