Filet Mignon With Red Wine Sauce

• 3 cups dry red wine
• 3 tablespoons cognac
• 3 shallots, chopped
• 1 clove garlic, minced
• 1 teaspoon crumbled dried thyme
• 6 (6 ounce) filet mignon
• 4 cups beef stock or 4 cups canned low sodium beef broth
• 4 tablespoons olive oil
• 5 tablespoons chilled butter, cut into pieces

1. Whisk first 4 ingredients in a large bowl.
2. Divide steaks between 2 glass baking dishes.
3. Pour marinade over.
4. Cover and refrigerate overnight.
5. Remove steaks from marinade and pat dry.
6. Transfer marinade to a large saucepan.
7. Boil until reduced to 1 cup, about 20 minutes.
8. Add stock and boil until reduced to 1 1/4 cups, about 20-25 minutes longer.
9. Set aside.
10. (can be prepared 4 hours ahead. Cover and refrigerate. Bring steaks to room temperature before continuing) Divide oil between 2 large heavy skillets and place over high heat.
11. Season steaks.
12. Add 3 steaks to each skillet and brown on both sides.
13. Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
14. Transfer steaks to warm plates.
15. Tent with foil to keep warm.
16. Add half of sauce to each skillet and bring to boil, scraping up any brown bits.
17. Transfer contents of 1 skillet into the other and bring to slow simmer.
18. Add butter, whisking in one piece until melted before adding the next.
19. Spoon over steaks and serve.

red wine, cognac, shallots, clove garlic, thyme, filet mignon, beef stock, olive oil, butter

Taken from www.food.com/recipe/filet-mignon-with-red-wine-sauce-78963 (may not work)