Beef Fillets With Cognac Onion Sauce

Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac.

Sprinkle beef evenly with 1 / 2 tsp salt and 1 / 4 tsp pepper.

Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side.

Remove fillets , reserving dripping in skillet.

Melt butter drippings over medium-high heat.

Add yellow and red onion rings , and saute 5 minutes.

Add green onions , shallot , and garlic , and saute 10-15 minutes or until lightly browned.

Stir in cognac and broth.

Cook over medium high heat , stirring constantly , until liquid evaporates.

Place fillets on top of onion mixture in skillet.

Cover with aluminum foil.

Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees.

Remove fillets from skillet , reserving onion mixture in skillet.

Cover fillets loosely , and let stand at room tempature for 10 minutes.

Cook onion mixture over medium heat , stirring constantly , 5 minutes or until liquid evaporates.

Add salt and pepper to taste.

filet of beef, salt, pepper, canola oil, butter, yellow onion, red onion, green onion, shallots, garlic cloves, cognac, beef broth