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Filet Mignon with Cognac Mushroom Sauce inspired by Dini's Sea Grill
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Inspired by Dini's Sea Grill

Filet Mignon with Cognac Mushroom Sauce

Main Course
This elegant dish features tender filet mignon steaks topped with a rich mushroom sauce enhanced with cognac. The preparation focuses on achieving the perfect doneness for the beef while developing deep flavors in the accompanying sauce. The combination of premium beef, earthy mushrooms, and the subtle warmth of cognac creates a sophisticated main course.
Prep Time 20 mins
Cook Time 25 mins
Inactive Time 20 mins
Total Time 65 mins
Servings 2

Ingredients

  • 2 pieces Filet mignon steaks (6 oz each, about 1.5 inches thick)
  • 8 oz Mixed mushrooms (Such as cremini, shiitake, and oyster, sliced)
  • 2 medium Shallots (Finely diced)
  • 2 cloves Garlic (Minced)
  • 2 tsp Fresh thyme (Leaves only)
  • 2 tbsp Cognac or brandy
  • 1/2 cup Beef stock (Low sodium)
  • 1/4 cup Heavy cream
  • 4 tbsp Unsalted butter (Divided)
  • 1 tbsp Olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Cast iron skillet
  • Meat thermometer
  • Aluminum foil
  • Wooden spoon or spatula
  • Sharp knife

Chef's Tip

Allow the steaks to rest at room temperature for at least 20 minutes before cooking, and again for 5-10 minutes after cooking. This ensures even cooking and prevents the juices from running out when the meat is cut.

Instructions

  1. Remove steaks from refrigerator 20 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season generously on all sides with salt and pepper.
  2. Preheat oven to 400°F (200°C).
  3. Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon butter and olive oil.
  4. Sear steaks for 2-3 minutes on each side until well browned. Transfer skillet to oven and cook for 5-7 minutes for medium-rare (internal temperature of 130-135°F) or 7-9 minutes for medium (135-145°F).
  5. Transfer steaks to a plate, tent loosely with foil, and rest while preparing the sauce.
  6. Return skillet to medium heat (be careful as handle will be hot). Add 2 tablespoons butter.
  7. Add shallots and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds more.
  8. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are golden and have released their moisture, about 5-7 minutes.
  9. Carefully add cognac (it may flame briefly). Scrape up any browned bits from bottom of pan. Cook until most of the liquid has evaporated.
  10. Add beef stock and bring to a simmer. Reduce by half, about 3-4 minutes.
  11. Stir in cream and Dijon mustard. Simmer until sauce thickens slightly, about 2-3 minutes.
  12. Off heat, swirl in remaining 1 tablespoon butter. Season to taste with salt and pepper.

Plating

Slice the rested filet mignon against the grain or serve whole. Spoon the mushroom sauce generously over the steaks and around the plate. Garnish with fresh parsley. A simple side of roasted potatoes or asparagus complements this rich dish.

Storage & Reheating

Leftover filet mignon can be refrigerated in an airtight container for up to 2 days. The sauce can be stored separately. To reheat, warm the sauce gently in a saucepan, then add thinly sliced steak just until warmed through. Alternatively, enjoy the beef cold in sandwiches or salads to preserve its texture.

About This Recipe

An elegant beef preparation featuring tender filet mignon with cognac-infused mushroom sauce, inspired by Dini's Sea Grill. Although primarily known for seafood, the restaurant also excelled at premium beef dishes. This classic preparation balances the luxurious tenderness of filet mignon with a sauce that provides deep, complex flavors through careful reduction and the judicious use of cognac.

How did it turn out?

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