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Ingredients
- 2 whl fillet mignon, 6-8 Ounce. each
- 1/4 c. Cognac
- 1 tsp Unsalted butter
- 1 tsp Vegetable oil
- 1/2 tsp Pepper, freshly grnd
- 2 lrg Shallot, chopped
- 1/4 c. Beef stock
- 1/8 tsp Salt
Directions
- 1)_ Sprinkle steaks w/ 1 Tbsp. cognac and let stand @ room temp. for 45 min. 2._ In heavy medium skillet, heat 1/2 Tbsp. butter and 1/2 Tbsp. oil. rub the steak on both sides w/ the pepper. when skillet is verry warm add in the steaks and cook over high heat untill crust forms on the bottom(about 2 min). turn and cook on the other side and remove to warmed plate to hold.
- 3._ Add in the remaining butter and oul to the same pan. Add in the shallots and cook over moderately high heat untill translucent/soft(about 3 min).
- 4._ Add in the remaining 3 Tbsp. of cognac to the skillet. ignite w/ a match and let burn out on it's own. Add in beef stock and reduce to 1/4 c..
- Stir in and accumulated juices from the steak.
- 5._ Place steaks on serving plates and ladel pan sauce over the top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 2 servings | |
| Calories 105 | |
| Calories from Fat 37 | 35% |
| Total Fat 4.25g | 5% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 5mg | 2% |
| Sodium 244mg | 10% |
| Potassium 24mg | 1% |
| Total Carbs 0.35g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.42g | 1% |
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