|Julian's Filet Mignon with Cognac Cream Sauce|
2 beef tenderloin filets
2 tablespoons vegetable oil
4-8 tablespoons Cognac
1 small shallot or onion (about 2 tablespoons)
very finely chopped
1 tablespoon butter
1/2 cup heavy cream
pinch of salt
freshly cracked pepper
Kitchen Bouqet browning sauce (optional)
In a medium sized skillet over moderately high heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, place the steaks in the pan. For medium-rare to medium, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
|After the flame dies down, saute the onion/shallot with butter.|
Return the pan to medium heat and the shallot/onion and the butter. Stir for 2 minutes or so until soft and lightly browned. Add the cream and bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 minutes. Add the remaining Cognac to your taste and season with a little salt and lots of freshly cracked pepper (to taste). If you prefer the sauce to be more brown, add a couple drops of Kitchen Bouquet and stir in. Add the steaks back to the pan, turning them in the sauce and serve. Spoon remaining sauce over plated steaks.
|An Easy Quick Weeknight Dinner|