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Categories:Viewed: 26 - Published at: a year ago
Ingredients
- 4-6 1/2 inch slices of filet Mignon or tenderloin, cut from the large end (have the butcher do it)
- 1 TBSP butter
- 2 TBSP minced shallots
- 2 TBSP warmed Cognac
- 1/2 TSP salt
- 1/8 TSP pepper
- 1 TBSP minced parsley
- 1 TBSP minced chives
- 2 TSP Worcester sauce
- 2 TSP A-1 steak sauce
- 1/4 cup dry Sherry
- 1 TBSP dijon mustard
Method
- Melt butter in large heavy skillet over moderate heat and saute shallots 3-4 minutes until pale golden; push to side of skillet. Raise heat to medium high, add steaks and brown about 1 minute per side (you only want to sear them). Turn heat to low; add cognac and flame. Transfer steaks to heated platter and keep warm.
- Stir remaining ingredients into skillet drippings and heat, scraping up browned bits until slightly thickened. Pour in gathered juices from the steak (if any)and continue to boil until thickened.
- Place steak slices on warmed plate and pour sauce over.
