Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

This is a recipe we tried a couple of weeks ago for our 40th Anniversary celebration and it was really delicious. We served it with a Salad with Crispy Bacon and Shallot Vinaigrette and Homemade Croutons, Sauteed Petits Pois, Charlotte de Chou et de Pommes de Terre, and Bittersweet Chocolate Cake – our friend Robin Kessler brought it – with Crème Anglaise a l’Orange. It was a memorable scrumptious meal! I’ll post all the recipes this week. Enjoy!!!

2 Tbsp Butter

1½ Tbsp Oil

4 (6 -8 ounce) high quality Filet of Beef (Filet Mignon)

10 oz fresh Mushrooms, cut in ¼- to ½- inch thick slices

4 Shallots, finely chopped

½ cup dry Red Wine – always use a wine you would drink yourself

3 Tbsp Cognac or Brandy

¼ cup Beef Demi-Glace or ¼ cup Beef Stock

2 Tbsp Butter, softened

Sea Salt and freshly ground Black Pepper

2 Tbsp fresh Parsley, snipped

­­­Rosemary, for garnish

Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.

Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes).

Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).

Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.

Sprinkle with snipped fresh parsley and garnish with a sprig of rosemary.

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