Peppered Fillet of Beef with Cognac Mustard Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

I thought everybody would know this old French classic by heart by now. But that is not the case. People still ask for the recipe, proving that when a dish is a true classic, the taste memory lingers on and with it the desire to re-create the flavors.


  • cups Cognac
  • 2 cups heavy cream
  • 2 tablespoons



Reduce the Cognac in a small saucepan over medium heat to about ¾ cup. (The alcohol will flame as it reduces, so step back.)

Reduce the cream in a second saucepan over high heat to about 1 cup