Pan-seared Filet Mignon With Brandy Or Cognac Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons olive oil
• sea salt or kosher salt
• fresh ground black pepper
• 4 filet mignon, 1 1/2 inches thick
• 1 large garlic clove, quartered
• 2 ounces brandy or 2 ounces cognac
• 3 tablespoons unsalted butter
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 heat skillet in medium high setting.
• 2 add olive oil and heat for about 30 seconds.
• 3 sprinkle steaks with salt and pepper on both sides.
• 4 add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
• 5 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.
• 6 transfer meat to a warm plate.
• 7 add the brandy or cognac to the pan and heat until the liquid is reduced by half.
• 8 discard the garlic and add the butter and stir until melted.
• 9 pour over filets and garnish with parsley.