Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 | Whole fillet mignon, 6-8 Oz. each |
| ¼ cup | Cognac |
| 1 teaspoon | Unsalted butter |
| 1 teaspoon | Vegetable oil |
| ½ teaspoon | Pepper, freshly ground |
| 2 larges | Shallot, minced |
| ¼ cup | Beef stock |
| ⅛ teaspoon | Salt |
1)_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp.
for 45 minutes. 2)_ In heavy medium skillet, melt ½ tablespoon butter and ½ tablespoon oil. rub the steak on both sides w/ the pepper. when skillet is verry hot add the steaks and cook over high heat untill crust forms on the bottom(about 2 minutes). turn and cook on the other side and remove to warmed plate to hold.
3)_ Add the remaining butter and oul to the same pan. Add the shallots and cook over moderately high heat untill translucent(about 3 minutes).
4)_ Add the remaining 3 Tablespoons of cognac to the skillet. ignite w/ a match and let burn out on it's own. Add beef stock and reduce to ¼ cup. Stir in and accumulated juices from the steak.
5)_ Place steaks on serving plates and ladel pan sauce over the top and serve. Posted to MC-Recipe Digest V1 # Recipe by: Food & Wine Magazine Feb. 1995 From: kmeade@... (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500