This classic, old-time restaurant dish is easily made at home. The most important thing to remember is that the steaks cook very quickly, and since they are low in fat, if you overcook them, they will be dry and tough.
INGREDIENTS: SERVES 4
4 (6-ounce) filet mignon steaks
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoon minced shallot
1 tablespoon cognac
4 tablespoons chopped fresh flat-leaf parsley
2 teaspoons beef stock or low-sodium beef broth
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
Place the steaks on a clean, flat work surface and, using a meat mallet, pound until approximately ½ inch thick.
Season with salt and pepper to taste.
Heat 2 tablespoons of the butter with the olive oil in a large frying pan over medium-high heat.
When very hot but not smoking, add the steaks.
Fry for about 90 seconds and then turn and fry for another 30 seconds. (Do not overcook; the meat should be very rare as it will continue to cook while it sits, and the hot sauce will cook it further.)
Remove the pan for the heat and transfer the steaks to a warm serving platter.
Add the shallot to the pan and return it to medium heat.
Stir to blend the shallot into the pan juices and then add the cognac, swirling the pan to combine.
Stir in 3 tablespoons of the parsley, along with the stock, mustard, and Worcestershire sauce.
When blended, stir in the remaining 2 tablespoons butter.
When the butter has melted into the pan sauce, taste and, if necessary, season with salt and pepper to taste.
Pour the sauce over the steaks, sprinkle with the remaining 1 tablespoon parsley, and serve immediately.
Nutritional Analysis per Serving: calories 425, carbohydrates 2 g, fiber 0 g, protein 33 g, fat 31 g, sodium 401 mg, sugar 1 g.