Grilled Filet Mignon with Cognac Cream Sauce

Carter House Inns

301 L Street , Eureka, CA 95501 Estados Unidos


  • 8 large egg yolks
  • 1 tablespoon sugar
  • 1 cup Cognac
  • 1 cup heavy cream
  • 1 tablespoon sweet butter
  • 1 tablespoon water


  1. Rub each steak with garlic and olive oil. Season with salt and pepper. Combine the egg yolks, cream, Cognac, water, and sugar in the top of a double boiler set over simmering water. Stirring constantly, heat the mixture for about 9 minutes or until sauce thickens slightly. Do not boil.
  2. Grill the steaks over a medium hot fire. Drizzle the steaks with Cognac Cream Sauce before serving.
About this recipe:

Grilled Filet Mignon with Cognac Cream Sauce