How to cook fillet tails with cognac Dijon cream sauce
Published: 21-May-2012 (06:19); Viewed: 3500; Difficulty: 5 out of 10
Fillet steak, or tenderloin, is the most tender beef cut. To preserve this high quality of beef, it should be cooked either rare or rare to medium. Fillet steak usually can be seriously improved by adding extra sauces, and in this recipe will show, how to prepare very nice and simple Cognac-Mustard cream sauce. Fillet tails – this is a small bits from the edges of the fillet steak, usually not very well shaped, with tendons and fat, but still very tender and lovely and you should take into account real shape of this meat.
Fillet tails. 1 pound. This is a main ingredient. Everything else will be used as an extra flavouring compounds, but the final quality of the dish will only relate with the quality of this meat.
Ingredients for Cognac-Dijon cream sauce
Cognac. 3-4 tbsp.
Classical French Dijon mustard. 1 tbsp.
Beef or pork stock. 100 ml.
Creme fraiche. 1 tbsp.
Chives. 1 tsp.
Thyme. 1 tsp.
Milled rock salt.
Milled black pepper.
Olive oil. Just a drop.
First of all, preheat oven to a 200-210 degrees, and then continur.
Prepare fillet tails. First of all remove all bits of fat and tenons, remove silver-skin. Cut everything into a similar pieces, preferably not thinner than an inch, but if you have no choice, you can use more thinner pieces.
Sprinkle each side of meat bits with freshly milled black pepper and salt.
Wipe skillet with paper towel with drop of olive oil. For this cooking, please use flat skillet. Roast fillet steaks on well preheated skillet on each side for about 40-50 seconds.
Place roasted meat on the tray and oven bake it for about 3-4 min. Not very long... After this, remove meat from the oven and cover with foil, to keep it worm and give some time to rest.
While you meat stay in the oven, start to prepare sauce. Deglaze the skillet with cognac. To do this, add cognac to the skilled and scrape it up with wooden or silicone spatula.
Add stock and evaporate half.
Add creme fraiche. Don't forget to scrape it up permanently.
Add mustard, chopped chives and thyme, and switch the heat off.
Slice meat to your preferences and cover with Cognac-Dijon cream sauce.
tips and tricks
Use fillet instead of fillet tails for better shape of the final dish.
You can use thick cream instead of creme fraiche.
This recipe requires very quick manipulations, therefore it is very important to prepare all ingredients and tools in advance.
Do not overcook the fillet tails. On the picture you can see the almost overcooked meat.