Sleep Love Eat

{Simple Steak Sauce}

Hi Friends!

I hope you have been having a wonderful summer! While I certainly have been enjoying the Seattle sun these past few weeks, I must admit that I am very much looking forward to Autumn’s arrival. I have been craving a big dose of overcast skies, cooler air, and the perfect excuse to pull my beanie hats and Ugg boots from the closet…

Jake and I have been eating a lot of the same things around here lately (which just fine with us!), but, the other day I stumbled across something so fantastic, I ran straight to the liquor store so that I could make the recipe that same evening.

Yep, you heard me, the liquor store.

The day had started so simple. I was working from home, sending off emails and getting caught up, when the food network’s Barefoot Contessa caught my attention. I heard the words filet… butter… and… cognac? I was instantly intrigued. Ina Garten was whipping up the most delicious-sounding steak sauce to pour over some filets. It just so happened that I had some grass-fed filets in the fridge that we had planed to BBQ that night, but now it seemed that steak salt was going to be too simple of fare. So, off to the liquor store I went!

I purchased a low-cost brandy to use, and the resulting sauce was every bit as decadent as I had dreamed it would taste. We paired our filets alongside a heap of butter-roasted bell peppers and zucchini, and when the steak sauce poured over into them it was a match made in taste-bud-freaking-heaven. I had to restrain myself from licking my plate clean. I stared a my plate so sadly when not a single bite remained.

Also, for any of my Type 1 Diabetic friends out there wondering about the shallots in the recipe – they did not spike my blood sugar! My pre-meal glucose was 84 mg/dl. I gave 1 unit of novolog as I counted the veggies as 15 grams of carbs (I ate one large red pepper and one medium zucchini), and my post-meal glucose was 85 mg/dl 1.5 hours after eating. Winner, winner, steak sauce dinner!

Here’s the recipe – and forgive my iPhone photos – they’re not quite as clean and shiny as my normal photographs but it just happened to be what I had on-hand :)


  • 4 Filet Mignon (Grass-fed if you can get ‘em) – we only cooked 2 but saved the extra sauce
  • Sea Salt (to taste)
  • Fresh Ground Black Pepper (to taste)
  • 3 ½ Tablespoons Butter, divided** (Grass-fed, such as Kerrygold, is recommended)
  • 1 ½ Tablespoons Olive Oil**
  • ¾ cup chopped Shallots (3 to 4 Shallots)
  • 1 cup Beef Broth
  • ½ cup good Cognac or Brandy


  • Sprinkle filets with Sea Salt and Fresh Ground Black Pepper on both sides. Allow to rest at room temperature for about 15 minutes.
  • Heat 1 ½ tablespoons of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes.**

  • Place the steaks in the pan and lower the heat to medium. Sauté the steaks for about 4 minutes on 1 side and 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
  • Add the shallots to the pan and cook over medium heat for 2 minutes.
  • Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
  • Add the Cognac or Brandy and cook for 2 more minutes.

  • Remove the pan from the heat and add the remaining 2 tablespoons of butter.
  • Serve the steaks hot with the sauce poured on top.

*Recipe copyright 2004, Barefoot in Paris (Barefoot Contessa). Originally called Filet of Beef au Poivre.

 **If you’re concerned about using butter or olive oil, which typically are not recommended for high heat cooking, I recommend substituting both with Ghee instead.


Do you have a steak sauce that you love to make? I’d love to hear about it!

Happy eating :) Joey


  1. That looks amazing.

    I’m generally unsatisfied with the texture of filet mignon; it always seems a cook out a bit too dry for me, but this looks really moist and flavorful. Going to have to try this.

  2. When cooked correctly, filets have the most decadent texture of all steaks (in my opinion). I use a thermometer and check them every step of the way. Remember, too, that the temp will continue to rise a bit (10 degrees or so) when you pull them off the heat and let them rest. Definitely give them another try!

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