Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Beverle Grieco, Houston, Texas
Recipe by Southern Living February 2006

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
cook:
56 mins
stand:
10 mins
total:
96 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown fillets in hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving drippings in skillet.

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  • Melt butter in drippings over medium-high heat. Add yellow and red onion rings, and sauté 5 minutes.

  • Add green onions, shallots, and garlic, and sauté 10 to 15 minutes or until lightly browned. Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.

  • Bake at 400° for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135° (medium rare).

  • Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.

  • Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.

  • *1/4 cup red wine or beef broth may be substituted for cognac.

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