Filet Mignon with Mustard Sauce
Photo by Alan Richardson
Ingredients
- 2 tablespoons coarse-grained mustard
- ¼ cup water
- ¼ cup beef broth
- ½ teaspoon olive oil
- 1 7-ounce filet mignon
- 1 ½ tablespoons Cognac
- 1 teaspoon unsalted butter
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skill...
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