Rating: 3.5 stars
103 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 17
  • 2 star values: 24
  • 1 star values: 4
Jane Kirby

Gallery

Credit: Jim Franco

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper.

    Advertisement
  • Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface.

  • Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary so the oil stays hot but does not smoke.

  • Turn the steaks and cook until small drops of red juice come to the surface, about 5 minutes for medium. Transfer to a platter and keep warm.

  • Add the broth to the skillet over high heat and scrape up any browned bits. Pour in the cognac (if desired). Boil 1 to 2 minutes to burn off the alcohol.

  • Remove the skillet from the heat. Whisk in the butter, one piece at a time, until melted. Pour the sauce over the steaks.

Nutrition Facts

calcium 36mg; 362 calories; carbohydrates 1g; cholesterol 121mg; fat 23g; iron 3mg; protein 36mg; saturated fat 10g; sodium 170mg.
Advertisement