Grill to desired temperature	Ladle cognac sauce over filet

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Peppered Filet with Cognac Sauce

Source: Soulard's Cookbook, 1999

Yield: 4 servings

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Ingredients

• 4 (8 oz) beef tenderloin steaks

• 2 Tbsp Lawry's season salt

• 1/4 cup cracked black pepper

• Cognac Sauce (see recipe)

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Preparation

Season steaks with Lawry's season salt and cracked black pepper on both sides and grill to desired temperature.

Place steaks on four dinner plates and ladle cognac sauce over top.

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Cognac Sauce

• 1/4 lb butter

• 1/4 cup onions, diced

• 1/8 cup minced garlic

• 2 tsp Worcestershire sauce

• 2 tsp salt

• 2 tsp pepper

• 1 1/2 cup sliced mushrooms

• 1 small carrot, julienne thin

• 12 oz beef broth

• 1/4 cup brandy or cognac

• 2 Tbsp flour

• 2 oz heavy cream

In a heavy sauce pan, sauté onions and garlic in butter until just tender. Add carrots, mushrooms, Worcestershire, salt and pepper, and sauté until mushrooms are soft. Add beef stock and brandy, stir in flour and bring to a boil. Reduce heat. Add cream and simmer.