| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Mc | 2 | Servings | |
INGREDIENTS
| 2 | Whole fillet mignon, 6-8 Oz. each | |
| 1/4 | c | Cognac |
| 1 | ts | Unsalted butter |
| 1 | ts | Vegetable oil |
| 1/2 | ts | Pepper, freshly ground |
| 2 | lg | Shallot, minced |
| 1/4 | c | Beef stock |
| 1/8 | ts | Salt |
INSTRUCTIONS
1)_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp. for 45 minutes. 2)_ In heavy medium skillet, melt 1/2 tablespoon butter and 1/2 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 1/4 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@IDS2.IDSONLINE.COM (The Meades) Date: Tue, 10 Dec 1996 18:21:48 -0500
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