Yield: 2 Servings
|2||Whole fillet mignon, 6-8 Oz. each|
|1 teaspoon||Unsalted butter|
|1 teaspoon||Vegetable oil|
|½ teaspoon||Pepper, freshly ground|
|2 larges||Shallot, minced|
|¼ cup||Beef stock|
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 #336 Recipe by: Food & Wine Magazine Feb. 1995 From: kmeade@... (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500