Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cracked Pepper Filet with Mustard Cognac Sauce

Ingredients

6, 6-8 ounce filet mignon

2 Tbl N0-Stick Grilling Marinade for beef

1 Tbl kosher salt

1/2 cup cracked black pepper

2 tsp olive oil

1/2 tsp fresh garlic, minced

1 Tbl shallot, minced

1/4 tsp salt

1/4 cup cognac

2 Tbl brown sugar

1/2 cup Veal demi glace (page xxx)

1 cup whipping cream

2 Tbl Dijon mustard

Instructions

Lightly brush the surfaces of the steaks with the marinade and set aside for 45 minutes, the steak should remain at room temperature while marinating.

Season the marinade steaks with the salt and firmly press the black pepper onto the surfaces of the steak

Prepare grill and cook steaks over direct high heat untildesired doneness, 8-10 minutes for medium rare. Turn the steaks once while cooking.

For the sauce:

Heat olive oil in a small sauté pot over low heat. Add garlic, shallots, and salt and cook 3-4 minutes, stirring often. Add cognac and brown sugar and cook 5-6 minutes, until thick and syrupy. Add demi glace* and cook until the mixture has reduced by half. Add the cream and cook until the sauce has reduced by half. Remove from the heat and stir in the mustard.

Top each cooked steak with 1-2 ounces of sauce.

Yield: 6 servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more