Steaks With Brandy, Shallot And Mustard Sauce
Typed by Manny Rothstein
3 tb Butter
1 tb Vegetable oil
21 to 1 1/4 in. thick
- filet mignon steaks
Salt and ground pepper
2 lg Shallots, sliced
3 tb Brandy
1 cBeef stock or
- canned low-salt broth
1/2 ts Dijon mustard
Snipped fresh chives
Melt 1 tb butter with oil in heavy large skillet over medium-high
heat. Season steaks with salt and pepper. Add to skillet and cook 2
minutes per side to sear. Reduce heat to medium and cook to desired
degree of doneness, about 1 minute longer per side for medium-rare.
Transfer steaks to heated platter. Cover; keep warm.
Wipe out skillet. Add 1 tb butter and melt over medium heat. Add
shallots and saute 1 minute. Remove from heat; cool 1 minute. Add
brandy. Ignite with match. When flames subside, add stock and boil
over high heat until syrupy, about 8 minutes. Whisk in mustard and
remaining 1 tb butter. Adjust seasoning. Spoon sauce over steaks.
Garnish with snipped chives and serve.