Filet Mignon In A Brandy Dijon Sauce

• 6 tablespoons butter
• 2 tablespoons vegetable oil
• 4 filet mignon steaks, 1-1 1/4-inch thick
• 4 large shallots, sliced
• 6 tablespoons brandy
• 2 cups beef broth, canned
• 2 teaspoons Dijon mustard
• fresh chives, chopped for garnish (optional)
• salt and pepper

1. Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.
2. Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.
3. Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.
4. Transfer steaks to a platter and cover.
5. Wipe out skillet and add 2 tablespoons butter and melt over medium heat.
6. Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.
7. Add brandy. Ignite with a match and when flame subsides, add broth.
8. Boil over high heat until syrupy, about 8 minutes.
9. Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.
10. Garnish with chives and enjoy.

butter, vegetable oil, filet, shallots, brandy, beef broth, mustard, fresh chives, salt

Taken from www.food.com/recipe/filet-mignon-in-a-brandy-dijon-sauce-125386 (may not work)