Description
A wonderful holiday recipe. Filet mignon makes any meal special. The meat has to marinate overnight for maximum flavour.
Ingredients
- Dry Red Wine
- Cognac
- Shallots
- Garlic
- Dried Thyme
- Filet Mignon
- Beef Stock
- Olive Oil
- Butter
Instructions
- 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 cups, about 20-25 minutes longer
- Set aside
- 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