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This classic French bistro dish (from Ina Garten's "Barefoot in Paris") is a bit expensive, but it's quick to make. Most recipes call for beef demi-glace (you don't even want to know how long it takes to make that!) but I think this has all the flavor without the hassle. Sever it with matchstick potatoes and your friends will think they're in Paris!
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Category
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Entrée
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Chef
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Ina Garten
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Contributor
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Jeremiah
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Last Update
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10/7/2010 8:53:20 AM
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Prep Time
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30
min
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Cook Time
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30
min
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Serves
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3
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Ingredients
arrow_right Filet mignon, 3 thick filets
arrow_right Salt
arrow_right Coarsely ground pepper, 2 Tbls
arrow_right Unsalted butter, 3 1/2 Tbls
arrow_right Olive oil, 1 1/2 Tbls
arrow_right Shallots, 3-4 large
arrow_right Beef broth, 1 cup
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Cooking Instructions
PREPARATION
Cut filet mignon length-wise so it yields six 1 1/4-inch filets
Dive butter
Chop shallots
DIRECTIONS
Place the filets on a board and pat dry with paper towels.
Sprinkle with salt and then press the pepper evenly on both sides.
Allow to rest at room temperature for 15 minutes.
Heat 1 1/2 Tbls of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes.
Place the steaks in the pan and lower the heat to medium.
Saute the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare.
Remove the steaks to a serving platter and cover tightly with aluminum foil.
Meanwhile, pour away all but 1 Tbls of fat from the saute pan.
Add the shallots and cook over medium heat for 2 minutes.
Add the broth and cook over high heat for 4-6 minutes, until reduced by half.
Add the Cognac and cook for 2 more minutes.
Turn off the heat, swirl in the remaining 2 Tbls of butter and 1/2 tsp salt.
SERVING
Serve the steaks hot with the sauce poured on top.
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