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Fillet of Beef With Cognac Sauce Recipe

Fillet of Beef With Cognac Sauce Recipe

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Ingredients:

Serving

1 (5 lb) filet of beef
3/4 tsp salt
1/2 tsp fresh ground pepper
1 1/2 tbsp unsalted butter, room temperature
6 tbsp unsalted butter, cold, cut into bits
3/4 cup cognac or 3/4 cup brandy

Directions:

Heat oven to 425 degrees.
Rub fillet with salt, pepper, and the softened butter; place in flameproof roasting pan.
Roast 20 minutes. With spoons, turn meat over and roast 20 minutes longer for rare, 25 minutes longer for medium. Transfer with spoons to carving board and let stand 10 minutes.
Meanwhile, discard all but 2 T. pan juices and add Cognac to pan. Heat on stove to boiling, scraping up browned bits from pan. Carefully ignite Cognac; remove from heat when flames subside. Whisk the cold butter into pan juices 1 pieces at a time, incorporating each addition. Strain sauce into pitcher.
With sharp knife, slice the beef against the grain. Pour accumulated juices into sauce.
To serve, overlap beef slices in rows on warm platter. Drizzle sauce over meat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	290.47 Kcal (1216 kJ)
Calories from fat	178.72 Kcal
		% Daily Value*
Total Fat	19.86g	31%
Cholesterol	76.81mg	26%
Sodium	271.31mg	11%
Potassium	214.2mg	5%
Total Carbs	0.66g	0%
Sugars	0g	0%
Dietary Fiber	0.04g	0%
Protein	15.45g	31%
Vitamin A	0.1mg	4%
Iron	1.7mg	10%
Calcium	7.9mg	1%

Amount Per 100 g
Calories	312.71 Kcal (1309 kJ)
Calories from fat	192.4 Kcal
		% Daily Value*
Total Fat	21.38g	31%
Cholesterol	82.69mg	26%
Sodium	292.09mg	11%
Potassium	230.61mg	5%
Total Carbs	0.71g	0%
Sugars	0g	0%
Dietary Fiber	0.04g	0%
Protein	16.64g	31%
Vitamin A	0.1mg	4%
Iron	1.8mg	10%
Calcium	8.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.5

Points
7

PointsPlus

Good Points

saturated fat free,
sugar free

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