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19 March, 2018

Diet Filet Mignon

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  • 3/4 tsp black pepper, coarsely ground
  • 1/2 tsp salt
  • 4 (4 oz) filet mignons, about 1″ thick, trimmed of all fat
  • 1/2 tsp olive oil
  • 1/2 cup dry red wine
  • 1/2 cup beef broth
  • 2 shallots, finely chopped
  • 1/4 cup cognac


Combine fennel, pepper and salt. Coat the steaks on all sides with the mixture.

In a nonstick skillet, heat the oil. Sauté the steaks over medium-high heat until browned, about one minute on each side, then reduce the heat to medium and cook to taste, about 4 minutes on each side for medium-rare.

Transfer the steaks to a serving plate.

Add the wine, broth and shallots to the skillet; bring to a boil, scraping up the brown bits in the bottom of the skillet.

Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes.

Stir in any juices that have accumulated around the steaks into the shallot sauce.

Spoon the sauce over the steaks.

Serves 4.

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