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1
Lightly salt both sides of the fillets.
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2
Then press each side firmly into the cracked pepper to coat.
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3
In a large skillet, heat the olive oil on high heat.
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4
Add the fillets to the pan and cook to the desired temperature.
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5
Remove from the skillet and set aside.
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6
Note: after removing from heat the filets will continue to cook, so better under than over.
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7
1 to 2 minutes per side for rare (cold red center); 3 to 4 minutes per side for medium rare (warm red center); 5 to 6 minutes per side for medium (hot pink center); 7 to 8 minutes per side for medium well (hot very little pink center); 8 to 9 minutes per side for well (hot center NO pink at all).
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8
In the same pan over medium-high heat, add the butter, garlic, and shallots and cook until golden brown.
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9
Remove from the heat and carefully pour in the brandy or cognac.
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10
Alcohol is very flammable, so have a lid handy.
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11
Put the pan back on the stove on medium to medium-high heat and add the heavy cream.
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12
Cook until reduced by half, about 6 to 8 minutes.
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13
Whisk in the honey and mustard.
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14
Adjust seasoning with salt, if desired.
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15
Plate the fillets, finish with the sauce, and enjoy.
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16
Serve with your favorite starch and vegetable.
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17
At the Top of the Riverfront we serve with roasted garlic mashed potatoes and sauteed fresh vegetables in season.
