Steaks with brandy, shallot and mustard sauce

2 servings

Ingredients

Quantity Ingredient
Typed by Manny Rothstein
3 tablespoons Butter
1 tablespoon Vegetable oil
2 1 to 1 1/4 in. thick filet mignon steaks
Salt and ground pepper
2 larges Shallots, sliced
3 tablespoons Brandy
1 cup Beef stock or canned low-salt broth
½ teaspoon Dijon mustard
Snipped fresh chives

Directions

SAUCE

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.

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for April. Submitted By MANNY ROTHSTEIN On 06-15-95

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