Filet Mignon In A Brandy Dijon Sauce - cooking recipe

Ingredients

6 tablespoons butter
2 tablespoons vegetable oil
4 filet mignon steaks, 1-1 1/4-inch thick
4 large shallots, sliced
6 tablespoons brandy
2 cups beef broth, canned
2 teaspoons Dijon mustard
fresh chives, chopped for garnish (optional)
salt and pepper

Preparation

Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.
Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.
Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.
Transfer steaks to a platter and cover.
Wipe out skillet and add 2 tablespoons butter and melt over medium heat.
Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.
Add brandy. Ignite with a match and when flame subsides, add broth.
Boil over high heat until syrupy, about 8 minutes.
Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.
Garnish with chives and enjoy.