Filet Mignon with Shallots and Cognac

  • Servings: 2

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  • Two 6-ounce filet mignon steaks, about 1 1/4 inches thick
  • 1/4 cup Cognac
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon coarsely ground black pepper
  • 2 large shallots, minced
  • 1/4 cup beef stock or canned broth
  • Salt

How to make this recipe

  1. Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes.

  2. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm.

  3. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes.

  4. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high heat until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks.

  5. Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.

Contributed By Published February 1995

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