Fillet Mignon W/ Shallots & Cognac Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Whole fillet mignon, 6-8 Oz. each
1/4 cup: Cognac,
1 tsp: Unsalted butter,
1 tsp: Vegetable oil,
1/2 tsp: Pepper, freshly ground
2 large: Shallot, minced
1/4 cup: Beef stock,
1/8 tsp: Salt,
Directions:
1)_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp.
for 45 minutes. 2)_ In heavy medium skillet, melt 1/2 tablespoon
butter and 1/2 tablespoon oil. rub the steak on both sides w/ the
pepper. when skillet is verry hot add the steaks and cook over high
heat untill crust forms on the bottom(about 2 minutes). turn and cook
on the other side and remove to warmed plate to hold.
3)_ Add the remaining butter and oul to the same pan. Add the
shallots and cook over moderately high heat untill translucent(about
3 minutes).
4)_ Add the remaining 3 Tablespoons of cognac to the skillet. ignite
w/ a match and let burn out on its own. Add beef stock and reduce to
1/4 cup. Stir in and accumulated juices from the steak.
5)_ Place steaks on serving plates and ladel pan sauce over the top
and serve. Posted to MC-Recipe Digest V1 #
Recipe by: Food & Wine Magazine Feb. 1995
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500
Source from luhu.jp
for 45 minutes. 2)_ In heavy medium skillet, melt 1/2 tablespoon
butter and 1/2 tablespoon oil. rub the steak on both sides w/ the
pepper. when skillet is verry hot add the steaks and cook over high
heat untill crust forms on the bottom(about 2 minutes). turn and cook
on the other side and remove to warmed plate to hold.
3)_ Add the remaining butter and oul to the same pan. Add the
shallots and cook over moderately high heat untill translucent(about
3 minutes).
4)_ Add the remaining 3 Tablespoons of cognac to the skillet. ignite
w/ a match and let burn out on its own. Add beef stock and reduce to
1/4 cup. Stir in and accumulated juices from the steak.
5)_ Place steaks on serving plates and ladel pan sauce over the top
and serve. Posted to MC-Recipe Digest V1 #
Recipe by: Food & Wine Magazine Feb. 1995
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500
Source from luhu.jp