Filet mignon in cognac cream sauce

4 Filet Mignons - cut 1 1/4" thick

Fresh Ground Pepper

I1 tsp. Salt

4 Tbsp. Unsalted Butter

2 Tbsp. Beef Tallow

2 Shallots, minced

1/2 cup Heavy Cream

1 tsp. Fresh Lemon Juice

1/2 cup Cognac

Optional: Sliced Mushrooms

Fresh chopped cilantro, for garnish

Directions:

1. Season steaks with pepper and marinate in 1/4 cup Cognac at room temperature for 30 minutes, turning occasionally. Remove steaks from the marinade, pat dry, and season with salt. Reserve the marinade.

Note: If I’m short on time, I often skip the marinating step and simply use Cognac or red wine to deglaze the pan after searing. Either works well.

2. In a heavy skillet, heat 2 tablespoons of tallow over high heat. Sear the steaks until well browned, about 2 minutes per side. Reduce heat to medium and continue cooking to your preferred doneness, about 3–6 minutes more for medium-rare, depending on thickness.

3. Remove steaks from the pan and loosely cover with foil to keep warm. Add the reserved marinade to the pan, or use Cognac or red wine if you did not marinate. Scrape up the browned bits from the bottom of the pan. Add the butter and shallots, and if you like, sliced mushrooms. Cook until softened. For even more flavor, I like to add a few sprigs of rosemary and thyme, along with a couple of crushed garlic cloves.

4. Bring the sauce to a boil and cook until reduced by half. Add the cream and boil again until reduced by half. Season with lemon juice, salt, and pepper to taste.

5. Spoon the sauce over the steaks, garnish and serve with rice, or with a simple potato and green salad.