Peppered Fillet of Beef with Cognac Mustard Cream

Name: Peppered Fillet of Beef with Cognac Mustard Cream
Yield: Serves 4
Cuisine: France
Ingredients: ½ teaspoon salt, plus additional for the beef; 2 tablespoons Square One Hot Mustard or Dijon mustard; 2 tablespoons Dijon mustard; 4 to 6 tablespoons coarsely cracked peppercorns; 2 cups heavy cream; 2 to 3 tablespoons olive oil; 4 beef tenderloin steaks, about 2 inches thick, about 8 ounces each, or 2 pounds whole beef tenderloin, well trimmed; 1½ cups Cognac

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

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.

Ingredients

1½ cups Cognac
2 cups heavy cream
2 tablespoons

Europe
France
Main course
Gluten-free
Mediterranean

Method

Procedure

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