🧂 Ingredients

• 2 filet mignon steaks
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic
• 1 sprigs fresh rosemary
• 1 shallot
• ½ cup cognac
• ½ cup heavy cream
• 1 tsp dijon mustard
• 1 tsp butter
• sea salt
• freshly ground black pepper

📖 Instructions

🔥 Sear the Steaks:
Let the filets come to room temperature. Season generously with salt and pepper.
Heat olive oil in a heavy skillet (cast iron is great) over high heat.
When oil is shimmering, add the filets. Sear approximately 3–4 minutes per side for medium-rare, or until desired doneness. For best results, use food thermometer to accurately determine level of doneness.
During the last minute of cooking, add butter, garlic, and herbs to the pan. Baste the steaks with the melted butter.
Remove steaks and rest under foil while making the sauce.

🍷 Make the Cognac Sauce:
Lower the heat to medium. In the same pan, add chopped shallots and sauté 1–2 minutes until soft.
Carefully add Cognac — if you're brave and your pan is hot, you can ignite it briefly to flambé. Otherwise, just simmer it until reduced by half.
Stir in cream and Dijon mustard (if using). Simmer for a couple of minutes until slightly thickened.
Finish with a little butter and season to taste.

🍽 Plate It:
Spoon the sauce over the rested steaks or serve on the side.
Pairs beautifully with mashed potatoes, roasted asparagus, or a crisp green salad.

🔥 Pro Tips:
Use a meat thermometer if you want perfect doneness: 125°F for rare, 135°F for medium-rare.
For a richer sauce, deglaze the pan well — all those steak drippings are flavor gold.
Want extra decadence? Add a splash of beef stock before the cream to deepen the flavor.

🍷 Best Wine Pairing:
1. Classic Choice:
Bordeaux (Left Bank blend, Cabernet Sauvignon-dominant)
Full-bodied with structured tannins, dark fruit, and earthy notes that pair beautifully with the richness of the filet and the creamy cognac sauce.

2. Other Excellent Reds:
Cabernet Sauvignon (New World or Old World)
Its bold fruit, tannins, and hints of spice balance the creaminess and richness, cutting through the butter and cognac.

Syrah/Shiraz
Offers peppery, smoky undertones and juicy dark fruit that enhance the garlic, rosemary, and shallot in the sauce.

Merlot
Softer tannins and plush fruitiness for a smoother, rounder match with the tender steak and creamy sauce.