A steakhouse-level filet crusted in Kentucky Bourbon Pepper, pan-seared to perfection and finished with a silky cognac cream sauce. The pepper-forward crust builds deep flavor while the pan sauce brings richness, sweetness, and just enough sharpness to balance the beef.
Ingredients
Mise en Place — prep before you cook
Filet
- 4 center-cut beef filets (6 ounces each)
- 3 tablespoons Kentucky Bourbon Pepper seasoning
- 2 tablespoons grapeseed oil
- 4 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- Kosher salt, to taste
Pantry Substitute
- Coarse black pepper
- Brown sugar
- Garlic powder
- Smoked paprika
- Optional: 1 drop liquid smoke
Cognac Cream Sauce
- 2 tablespoons shallots, finely minced
- 1 clove garlic, minced
- ⅓ cup cognac or brandy
- ½ cup beef stock
- 2 teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce, optional
- ¼ cup heavy cream
- 1 tablespoon butter
Method
Follow each step for the best flavor and texture.
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Season the Filets. Pat the beef filets completely dry with paper towels. Season lightly with kosher salt, then press Kentucky Bourbon Pepper firmly onto all sides to form a generous crust.
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Heat the Skillet. Heat grapeseed oil in a heavy cast-iron skillet over medium-high heat until shimmering and just beginning to smoke.
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Build the Crust. Add the filets to the pan and sear, undisturbed, for 4–5 minutes per side until a deep mahogany crust forms.
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Butter Baste. During the final 2 minutes of cooking, add butter and rosemary to the skillet. Tilt the pan and baste the filets continuously to bloom the spices and enrich the crust.
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Rest. Transfer filets to a plate and allow them to rest for 5 minutes.
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Start the Sauce. Reduce heat to medium. In the same skillet, add shallots and garlic and sauté until softened and fragrant, about 1 minute.
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Deglaze. Carefully pour in the cognac to deglaze the pan, scraping up all browned bits. Simmer for 2–3 minutes until reduced by about half.
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Build the Reduction. Stir in beef stock, sugar, Dijon mustard, and Worcestershire sauce if using. Simmer for 3–4 minutes until slightly reduced.
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Finish the Sauce. Lower heat and whisk in heavy cream and butter. Simmer gently until the sauce is smooth, glossy, and spoonable.
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Serve. Spoon cognac cream sauce over the rested filets and serve immediately.
Chef Notes
Press the seasoning into the meat rather than sprinkling it on. A committed crust creates better texture, deeper flavor, and that steakhouse finish that makes the dish unforgettable.
Deglaze with confidence—but always off the flame if needed. Let the cognac reduce fully before adding cream so the sauce stays rich and balanced, not sharp.
Did You Know?
Deglazing does more than make a sauce. The liquid dissolves the concentrated browned bits, or fond, left behind after searing the beef. Those browned proteins and sugars carry some of the deepest flavor in the pan and become the foundation of the finished Cognac cream sauce.
Flavor Notes
Kentucky Bourbon Pepper creates the backbone of the dish with peppery heat, subtle sweetness, smoke, and warm spice. The deeply seared filet brings savory richness while rosemary and butter reinforce the steakhouse character.
Cognac adds aromatic warmth and complexity to the sauce. Shallot brings subtle sweetness, Dijon adds gentle sharpness, beef stock reinforces the savory foundation, and heavy cream softens everything into a smooth, rich finish.
The result is bold, peppery, savory, slightly sweet, and deeply rich without losing the flavor of the filet itself.
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