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Robert St. John

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

Cracked Pepper Filet with Mustard Cognac Sauce


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


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

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