How to Make Sauce for Fillet Mignon Recipe

Video Transcript

"CHEF BLONDIE: Okay, these are all those nice little bits at the bottom of our big pan and we're going to add a little bit of chicken stock to that, just a little bit to loosen it up, and get my--crank my heat up to nice and high and let's get that boiling. And the reason I'm doing this is I want to get all of these little bits at the bottom along with the great peppercorn. Such a nice high heat and reduce this by about half, and then we're going to have a little fun with some cognac. This is going to take it just a second to boil down. I think we've reduced this by about half. Next thing I'm going to do, pour in a little bit of cognac, add just a little bit more. Nice burn of that cognac. And we're just burning the alcohol off, don't need to be afraid of it, let that reduce just a tiny bit to get the best of the alcohol burnt off, boil down just a little more. And now I'll add just a little bit of heavy cream to this. It's just going to smooth that flavor out. Mm, it's lovely. And bring that back up to a boil and we're done."