Ingredients:
- 4-6 Quality Beef fillet like Fillet Mignon or Tenderloin or your choice
- Olive Oil
- Butter
- Pepper (Fresh Cracked if possible)
- Salt
- 3/4 Cups minced Pearl Onions, Shallots, or Onions
- 1-2 Cups Beef Broth
- 1/2 Cup Brandy or Cognac
Instructions:
- Twenty minutes before cooking remove the steak from the fridge and let it rest on the counter to warm up a bit.
- While the steak is resting, heat a cast iron skillet over medium high heat.
- To prepare the steak, pat each fillet dry with kitchen towels and season with salt. Press the fresh cracked black pepper into all sides of each fillet.
- Heat about 1-2 Tablespoons of olive oil and butter in the skillet until almost smoking.
- Add the steaks to the pan and cook for 4 minutes. Reduce heat to medium, turn steaks and cook an additional 3-5 minutes. Remove steaks from pan and transfer to a platter. Cover tightly with tin foil. The steaks should be about medium rare when time to serve.
- Drain all but 1 tablespoon of fat from the skillet and add the minced onions. Saute until soft and lightly cooked. Add the beef broth and simmer for about 8-10 minutes.
- Stir in the brandy or cognac and cook for about 2-4 minutes. Remove skillet from heat and swirl in about 1 tablespoon butter.
- Serve the steaks with the sauce poured lightly over the top and if desired, garnish with fresh chopped parsley for some color.
Enjoy!
Notes:
Seriously one of the best steaks I have ever eaten. Paying for really good quality steaks made all the difference.
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