Our steaks are so tender and juicy, they really don’t need any extra “dressing”, but it’s always fun to try a little something different and keep things interesting with your beef!
Two 6 oz. filet mignon steaks 1/8 tsp. salt 1/8 tsp. freshly ground black pepper 2 Tbsp. butter 1 tsp. Dijon-style mustard 2 Tbsp. shallots, minced 1 Tbsp. butter 1 tsp. lemon juice 1-1/2 tsp. Worcestershire sauce 1 Tbsp. fresh chives, minced 1 Tbsp. cognac 2 Tbsp. sherry 1 Tbsp. fresh parsley, minced
Season both sides of the steaks with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Sauté over medium heat for 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare doneness.
Remove steaks to serving plate and cover with foil to keep warm. Flame* pan with cognac (or simmer for 2 minutes), and reduce heat. Add into pan 1 Tbsp. butter, sherry, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Pour sauce over steaks and sprinkle with parsley to garnish. Great with baked potatoes and creamed spinach!
*Flaming cooks off the harsh taste of alcohol. Flame or flambé your pan by carefully tipping the pan very slightly into the burner flame to ignite the alcohol. You may also use a long-stemmed match if not using a gas stove. The flame will burn out quickly, but if you are uncomfortable, calmly cover the flame with a lid.