Ingredients

The following ingredients have 4 Servings
  • 2 filet steaks/filet mignon about 1 1/2-2—in thick
  • 1/4 cup oil (peferrably canola or peanut)
  • 2 tbs unsalted butter (softened)
  • 1 sprig fresh rosemary
  • 1/4 cup beef stock
  • 1 garlic clove (crushed)
  • 2 tbs brandy
  • 1 tbs soy sauce
  • 1 tbs Dijon mustard
  • 3/4 cup heavy cream
  • ½ tsp crushed black peppercorns
  • 2 tbs chopped fresh parsley

Instruction

  • Preheat oven to 450F/230C—only if you want medium-rare steaks.
  • To cook the filet steak/filet mignon, heat the oil a heavy cast iron skillet over high heat until the oil just begins to smoke—the oil will look shimmery like there’s waves running through it.
  • Place the steak in the pan and sear for 2-3 minutes without moving. Flip the steak over and add the butter and rosemary. Spoon the butter continuously over the steak cooking for 2-3 minutes. At this point, the steaks will be rare. If you like them that way, no further cooking is necessary. If you desire more doneness, transfer the steaks to a baking pan and place in the oven for 5-7 minutes for medium rare.
  • In either case, cover the steaks to keep warm and to rest while making the sauce.
  • To make the sauce, in a small saucepan, bring the stock to a boil and reduce by half.
  • Add the garlic, brandy, say sauce, mustard, cream and peppercorns. Season with salt to taste and cook to a consistency that resembles heavy or double cream. Stir in the parsley and serve over the steaks.