Pan-Seared Filet Mignon With Brandy Or Cognac Sauce

• 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

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.

olive oil, salt, fresh ground black pepper, filet, garlic, brandy, unsalted butter, fresh parsley

Taken from www.food.com/recipe/pan-seared-filet-mignon-with-brandy-or-cognac-sauce-228750 (may not work)