Pan-Seared Filet Mignon With Brandy or Cognac Sauce

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat skillet in medium high setting.
  • Add olive oil and heat for about 30 seconds.
  • Sprinkle steaks with salt and pepper on both sides.
  • Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
  • Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
  • Transfer meat to a warm plate.
  • Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
  • Discard the garlic and add the butter and stir until melted.
  • Pour over filets and garnish with parsley.
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