Ingredients:
2 filet mignon steaks
Salt and black pepper, to taste
2 tbsp unsalted butter
1 tbsp olive oil
2 shallots, finely minced
1 garlic clove, minced
1/4 cup cognac or brandy
1/2 cup beef stock
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prepare the Steaks: Season the filet mignon steaks with salt and pepper on both sides.
Sear the Steaks: Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for about 3-4 minutes per side, depending on thickness, until browned and cooked to your preferred doneness. Remove the steaks from the pan and set them aside to rest.
Make the Sauce:
In the same pan, add the minced shallots and garlic. Sauté for about 2 minutes until softened and fragrant.
Pour in the cognac or brandy, carefully ignite with a long lighter or let it evaporate naturally. Allow it to cook for a minute to burn off the alcohol.
Stir in the beef stock, Dijon mustard, Worcestershire sauce, and heavy cream. Let it simmer for about 5 minutes, or until the sauce thickens and reduces slightly.
Serve: Return the steaks to the pan, spoon the creamy sauce over them, and let them heat through for a minute or two. Garnish with fresh parsley.
Optional Side: Serve with roasted potatoes, like in the picture, for a complete meal.
