A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
Yield: serves 4
- 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
- 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.