- • 2 6-oz filet mignon steaks, 3/4"-1" thick
- • 2 Tbsp. cracked black peppercorns
- • 1 Tbsp. kosher salt
- • 1 tablespoon light olive oil
- • 1/2 cup beef stock
- • 1/4 cup cognac or brandy
- • 1/2 tbsp. prepared Dijon mustard
- • 4 tbsp. heavy cream
- • 2 tbsp. butter
- Allow steaks to come to room temperature by removing from the refrigerator 30-60 minutes before cooking.
- Pat steaks dry with a paper towel to remove all surface moisture.
- Combine pepper and salt, and firmly press each steak into the mixture, until coated on both sides.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Add the steaks, and cook 2-4 minutes on each side, adjusting the heat as necessary so the oil stays hot but does not smoke.
- Transfer to a platter and keep warm.
- Pour off any excess oil from the pan and return to medium-low heat.
- Add butter to hot pan, and toss to loosen the brown bits in the pan.
- Add cognac, and whisk to incorporate.
- Add broth, cream and mustard, and whisk to combine.
- Remove steaks to plate, then bring sauce to a boil.
- The sauce is ready when it coats the back of a spoon.
- Top each steak with the sauce, and serve.
For more information on Fabio, and his newsletter "Fabio's Kitchen Academy," go to his website