Post by Jody on Apr 7, 2018 22:03:12 GMT -8
Ingredients
2 tbsp. canola oil
4 (4 oz.) filet mignon steaks
1 1⁄2 cups beef stock
2 tbsp. unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
1⁄4 cup cognac or brandy
1⁄4 cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1⁄4 tsp. hot sauce, such as Tabasco
1 tbsp. minced parsley
1 tbsp. minced chives
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once,
until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a
plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set
aside.
Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add
mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon,
Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce
is thickened, about 4 minutes.
Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.
2 tbsp. canola oil
4 (4 oz.) filet mignon steaks
1 1⁄2 cups beef stock
2 tbsp. unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
1⁄4 cup cognac or brandy
1⁄4 cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1⁄4 tsp. hot sauce, such as Tabasco
1 tbsp. minced parsley
1 tbsp. minced chives
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once,
until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a
plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set
aside.
Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add
mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon,
Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce
is thickened, about 4 minutes.
Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.