Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ea . (24–32 ounces ) filet mignons , 1 ½ inch thick
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp ground cayenne pepper
- Dijon mustard
- 2 tsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp olive oil
- 1 cup cognac
Directions
Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.
Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.
Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.
Place the pan in a 375°F oven and cook until internal temperature reaches 140°F.
Remove steaks from pan and keep warm.
Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.
Once flames die, return pan to high heat. Boil until reduced by half.
Drizzle over steaks and serve warm.