Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Typed by Manny Rothstein
3 tb Butter
1 tb Vegetable oil
2 1 to 1 1/4 in. thick
- filet mignon steaks
Salt and ground pepper

---------------------------SAUCE--------------------------------
2 lg Shallots, sliced
3 tb Brandy
1 c Beef stock or
- canned low-salt broth
1/2 ts Dijon mustard
Snipped fresh chives

Melt 1 tb butter with oil in heavy large skillet over medium-high
heat. Season steaks with salt and pepper. Add to skillet and cook 2
minutes per side to sear. Reduce heat to medium and cook to desired
degree of doneness, about 1 minute longer per side for medium-rare.
Transfer steaks to heated platter. Cover; keep warm.

Wipe out skillet. Add 1 tb butter and melt over medium heat. Add
shallots and saute 1 minute. Remove from heat; cool 1 minute. Add
brandy. Ignite with match. When flames subside, add stock and boil
over high heat until syrupy, about 8 minutes. Whisk in mustard and
remaining 1 tb butter. Adjust seasoning. Spoon sauce over steaks.
Garnish with snipped chives and serve.

Source: "The Weekday Cook, Bon Appetit Fast Easy Favorites". Pub
1989. This book is a collection of recipes taken from "The Weekday
Cook" column in "Bon Appetit". The recipes were published in the
months when the featured ingredients were best. This recipe is for
April. Submitted By MANNY ROTHSTEIN On 06-15-95

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