Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 #

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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