Filet Mignon with Shallots and Cognac

1. 1

   Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes.

2. 2

   In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil.

3. 3

   Rub the steaks on both sides with the pepper.

4. 4

   When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes.

5. 5

   Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes.

6. 6

   Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare.

7. 7

   Transfer the steaks to a plate and keep warm.

8. 8

   Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet.

9. 9

   Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes.

10. 10

    Add the remaining 3 tablespoons Cognac to the skillet.

11. 11

    Ignite with a match and cook over high heat until the flame burns out, about 30 seconds.

12. 12

    Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes.

13. 13

    Stir in any accumulated juices from the steaks.

14. 14

    Season the steaks with salt and transfer to individual plates.

15. 15

    Spoon the pan sauce on top and serve.

* Per serving · 4 servings · Values may vary.