Kentucky Bourbon Pepper–Crusted Filet with Cognac Cream

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

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 (if needed):
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

Instructions

1. 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.

2. Heat grapeseed oil in a heavy cast-iron skillet over medium-high heat until shimmering and just beginning to smoke.

3. Add the filets to the pan and sear, undisturbed, for 4–5 minutes per side until a deep mahogany crust forms.

4. 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.

5. Transfer filets to a plate and allow them to rest for 5 minutes.

6. Reduce heat to medium. In the same skillet, add shallots and garlic and sauté until softened and fragrant, about 1 minute.

7. Carefully pour in the cognac to deglaze the pan, scraping up all browned bits. Simmer for 2–3 minutes until reduced by about half.

8. Stir in beef stock, sugar, Dijon mustard, and Worcestershire sauce (if using). Simmer for 3–4 minutes until slightly reduced.

9. Lower heat and whisk in heavy cream and butter. Simmer gently until the sauce is smooth, glossy, and spoonable.

10. Spoon cognac cream sauce over the rested filets and serve immediately.

Chef’s Tip

“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.”

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