Filet Mignon with Cognac Cream Sauce

• 3 T butter
• ½ c shallots, diced
• 1 clove garlic, minced
• 2 T cognac
• 1⁄2 c beef broth
• 1⁄2 c heavy cream
• 1 c sliced mushrooms
• salt & pepper to taste

In a medium pan over medium heat, place butter, shallots and garlic and cook for four minutes.

Add cognac and remove the pan from the heat.  Light a match and light the side of the pan causing the cognac to ignite. The flames will subside on their own.

Place the pan back on the stove over low heat and add the broth and cream.  Cook for 20 minutes, stirring occasionally.  (The tenderloin can be prepared while sauce cooks.)  Add the mushrooms and cook for another 5 minutes.  Season with salt and pepper.

• 1 lb. beef tenderloin
• 1 T kosher salt
• 1 T butcher’s pepper
• 3 T olive oil
• 3 T butter

Cut tenderloin into 1 ½ inch filet and set aside.

Place the kosher salt in one shallow, wide bowl and the pepper in another.  Place the filets, one at a time, in the salt.  Turn to season the other side. Then place the salted filet in the pepper, turning to cover the other side.

Place a medium cast iron skillet on the stove over medium high heat, add olive oil and butter.

Sear filets for about four minutes on each side for medium rare. Remove from pan and set on a plate for five minutes.

To serve, place a filet on a plate and ladle the sauce over the filet.