Main Course

Cognac Braised Filet Mignon

Name: Cognac Braised Filet Mignon
Prep time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks; Salt and freshly cracked black pepper; 1 Tbsp olive oil; 2 Tbsp butter; 1 small shallot, finely minced; 1 cup mushrooms, sliced; 1/4 cup cognac; 1/2 cup beef broth; 1/4 cup heavy cream (optional, for a creamier sauce); Fresh thyme and parsley; Creamy mashed potatoes, for serving; Honey roasted carrots, for serving

Posted October 15, 2026 · by The Hangry Wife

You stayed in, poured the cognac neat and somehow made dinner feel like a five-star reservation. 🥃

Meet your new date-night-at-home obsession: Cognac Braised Filet Mignon with creamy mashed potatoes, honey roasted medley harvest carrots, and a rich cognac pan sauce. Because sometimes the main character energy belongs in your kitchen.

The cognac? Neat in the glass and absolutely decadent on the steak. 😉

Hangrywife tip: Let the steak rest before slicing so every bite stays juicy.

Are you pouring the cognac in the sauce or straight into your glass first?

Jump to recipe

Prep: 15 minutes
Total: 45 minutes
Serves: 2
Oven: 400°F

Ingredients

2 filet mignon steaks
Salt and freshly cracked black pepper
1 Tbsp olive oil
2 Tbsp butter
1 small shallot, finely minced
1 cup mushrooms, sliced
1/4 cup cognac
1/2 cup beef broth
1/4 cup heavy cream (optional, for a creamier sauce)
Fresh thyme and parsley
Creamy mashed potatoes, for serving
Honey roasted carrots, for serving

Instructions

Pat the steaks dry and season generously with salt and pepper.
Heat half the butter in a skillet over medium-high heat. Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
Remove and bake the steaks in the oven at 400°F for about 8 minutes. Set aside covered.
In the same pan, add the rest of the butter and sauté the shallot and mushrooms.
Carefully add the cognac, allowing it to simmer and reduce.
Add beef broth and simmer until slightly reduced. Stir in heavy cream if desired, then season with salt and pepper to taste. Add in parsley and thyme.
Spoon that gorgeous cognac sauce over the filet mignon and serve over creamy mashed potatoes with honey roasted carrots.