Filet Mignon with Shallots and Cognac

2 Servings
100% would make this recipe for Filet Mignon with Shallots and Cognac again.

Great meal for two that can easily be expanded to serve more.

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Filet Mignon with Shallots and Cognac Ingredients

2 6 oz. Filet mignon steaks 1 1/4 inches thick	1/2 teaspoon Black pepper coarsely ground
1 1/4 cup` Cognac	2 large Shallots minced
1 tablespoon Unsalted butter	1 1/4 cup Beef stock
1 tablespoon Vegetable oil	Salt

Instructions for Filet Mignon with Shallots and Cognac

Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes. 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. 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. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high hear 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. Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.

Main Ingredient: Filet MignonCuisine: Uncategorized