This delicious recipe is perfect for two, especially when still trying to watch your figure.
- Two 4-6 oz cuts of filet mignon
- ⅓ cup neutral oil (like vegetable, corn, or canola) or extra virgin olive oil
- 1 shallot
- 3 small cloves garlic
- Optional: 1 cup of mushrooms
- ¼ cup brandy or cognac
- 1 tablespoon worcestershire sauce
- 1 tablespoon mustard
- ⅓ cup cream or half and half
- 2 tablespoons chopped fresh herb (parsley, oregano, thyme, chive or a mix)
- Salt and pepper to taste
- Let two filet mignon (you want a 4 to 6 oz cut around an inch thick) come to room temperature. Cook the steaks in ½ an ounce of a neutral oil. If the steaks are room temperature, browning the outside should take about two minutes per side or less to skew towards medium rare, adjust depending on thickness.
- Remove the steaks to a plate and let them rest.
- Add a 2 tablespoon pat of butter, chopped shallot and garlic, and optional mushrooms if you want. Cook 5-10 minutes, stirring so that all ingredients brown. Make sure you’ve got a fire extinguisher handy. When the shallots are translucent, remove pan from heat, add ¼ cup of cognac or brandy, stir until mixed, then, using a stick or stovetop lighter, ignite. Let it burn out or, to end, add mustard, worcestershire sauce, and cream then stir letting liquid simmer, reduce, and thicken for 5-10 minutes. Use a large spoon to pour the sauce over the steaks, and dust with freshly chopped herbs (your pick or a mix of oregano, thyme, chives, parsley, etc…).