Filet Mignon with Cognac Herb Sauce

Recipe By Potroaster
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2 servings

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  • Preheat broiler. Herb sauce should be made while filets are resting at room temperature for at least 1/2 hour.
  • Blend softened margarine with garlic, dill, parsley, salt and pepper.
  • Place 2 thick filets in a shallow pan, pour warmed cognac over both sides of meat and light it on fire. When flames go out, spread half of the herb sauce over top sides of meat and place under broiler for 3 minutes. Turn and scoop up some of the butter on top. Broil another 3 minutes (longer if you want more well done).
  • Meanwhile toast bread after cutting into size of filets. While still hot, spread with the rest of the herb butter. Place filets on top, adding a little juice from the pan.


This can be done for more than 2 by doubling or tripling the recipe. You must also have a large enough shallow pan to fit under broiler. This a simple meal, good for special occasions. We usually serve just with asparagus spears or julienned carrots. This goes really well with a cold, crisp champagne.

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