Fillet mignon w/ shallots and cognac

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 #336 Recipe by: Food & Wine Magazine Feb. 1995 From: kmeade@... (The Meades)

Date: Tue, 10 Dec 1996 18:21:48 -0500

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