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Fillet Mignon W/ Shallots and Cognac

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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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