Filet of Beef Au Poivre

There are many different recipes on this site but none as delicious as this one in "Barefoot in Paris" cookbook by Ina Garten, 2004. Inactive prep time 15 minutes.

• Ready In: 21 mins
• Serves: 6

Ingredients

• 6  filet mignon, cut 1-1/4-inch thick
•  kosher salt
• 2  tablespoons  coarsely fresh ground black pepper
• 3 1⁄2 tablespoons unsalted butter or 3 1⁄2 tablespoons unsalted margarine, divided
• 1 1⁄2 tablespoons olive oil
• 3⁄4 cup shallot (3 to 4 shallots)
• 1  cup  canned beef broth
• 1⁄2 cup  good cognac or 1⁄2 cup brandy
•  chopped parsley, garnish (optional)

Directions

1. Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides.
2. Allow to rest at room temperature for 15 minute.
3. Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium.
4. Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil.
5. Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
6. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
7. Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired.
8. These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine!