Ingredients
- Fresh ground pepper
- 2 - 1 -1/4" thick beef filet mignon steaks
- 1 Tbsp butter
- 1/2 Tbsp vegetable oil
- salt
- 1 shallot or green onion, minced
- 1 Tbsp brandy
- 1/3 cup whipping cream
- 1/2 tsp Dijon mustard
- fresh parsley
Preparation
Step 1
Grind pepper generously over both sides of steaks and press in. Melt 1/2 Tbsp butter with oil in heavy medium skillet over high heat. Salt steaks on ONE side and add to skillet, salted side down. Cook until brown, about 2 minutes. Salt tops, turn and cook until second sides are brown. Reduce heat to medium and cook to desired degree of doneness, turning occasionally about 6 minutes for rare. Transfer steaks to heated plates and set aside.
Discard drippings from skillet. Add remaining 1/2 Tbsp butter to same skillet and melt over medium heat. Add chopped shallots and stir one minute. Remove from heat and add brandy. Return to heat and bring to boil, scraping up any browned bits. Boil until reduced to glace. Add cream and boil until mixture begins to thicken, about one minute. Stir in mustard and any juices exuded from steaks. Remove from heat. Season with salt and pepper. Spoon sauce over steaks. Garnish with parsley.