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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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There are many different recipes on this site but none as delicious as this one in Barefoot in Paris cookbook by Ina Garten, 2004. Inactive prep time 15 minutes. Ingredients:
6 filet mignon, cut 1-1/4-inch thick |
kosher salt |
2 tablespoons coarsely fresh ground black pepper |
3 1/2 tablespoons unsalted butter or 3 1/2 tablespoons unsalted margarine, divided |
1 1/2 tablespoons olive oil |
3/4 cup shallot (3 to 4 shallots) |
1 cup canned beef broth |
1/2 cup good cognac or 1/2 cup brandy |
chopped parsley, garnish (optional) |
Directions:
1. Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
2. Allow to rest at room temperature for 15 minute.
3. Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
4. Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
5. Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
6. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
7. Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
8. These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!
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