Filet Mignon With Red Wine Sauce - cooking recipe

Ingredients

3 cups dry red wine
3 tablespoons cognac
3 shallots, chopped
1 clove garlic, minced
1 teaspoon crumbled dried thyme
6 (6 ounce) filet mignon
4 cups beef stock or 4 cups canned low sodium beef broth
4 tablespoons olive oil
5 tablespoons chilled butter, cut into pieces

Preparation

Whisk first 4 ingredients in a large bowl.
Divide steaks between 2 glass baking dishes.
Pour marinade over.
Cover and refrigerate overnight.
Remove steaks from marinade and pat dry.
Transfer marinade to a large saucepan.
Boil until reduced to 1 cup, about 20 minutes.
Add stock and boil until reduced to 1 1/4 cups, about 20-25 minutes longer.
Set aside.
(can be prepared 4 hours ahead. Cover and refrigerate. Bring steaks to room temperature before continuing) Divide oil between 2 large heavy skillets and place over high heat.
Season steaks.
Add 3 steaks to each skillet and brown on both sides.
Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks to warm plates.
Tent with foil to keep warm.
Add half of sauce to each skillet and bring to boil, scraping up any brown bits.
Transfer contents of 1 skillet into the other and bring to slow simmer.
Add butter, whisking in one piece until melted before adding the next.
Spoon over steaks and serve.