Filet of Beef Au Poivre

We're putting on our fancy pants today.  In the form of beef.  And cognac.  The French really know how to do it.  Filet mignon crusted with black pepper then served with a shallot, beef broth and cognac sauce?  Yes, please and thank you!  This might be my favorite steak recipe of all time second only to this little gem (which you should totally make too, although probably not in the same week!)  The beauty of this recipe is, if you are not a griller, you can make this beefy, steaky perfection inside, and impress your friends.  I made this for dinner on father's day and my husband was a happy, happy daddy.  Of course, he had just taken a nap in the hammock out back so that may have had something to do with it too.  Maybe not, he does LOVE his steak!  I served this with Parmesan and Swiss Roasted Cauliflower and we had a restaurant meal right in our own home!  Enjoy!

Filet of Beef Au Poivre (adapted from foodnetwork.com)

4 (6 oz.) filet mignon steaks, 1 1/4" thick
Salt
1 1/2 T. coarsely ground black pepper
3 T. unsalted butter, divided
1 T. extra virgin olive oil
3/4 c. minced shallots (about 3 to 4 shallots)
3/4 c. low sodium beef broth
1/4 c. cognac or brandy 

Bring the filets to room temperature by letting them sit out on a cutting board for 30-45 minutes.  Pat them dry with paper towels then sprinkle with salt and press the black pepper evenly on both sides.  

Heat 1 1/2 T. of the butter and olive oil in a large skillet over medium high heat until almost smoking.  Place the steaks in the pan and lower the heat to medium.  Saute the steaks for 4 minutes on one side and 3 minutes on the other side for medium rare.  Remove the steaks to a serving platter and cover tightly with aluminum foil. 

Meanwhile, add the shallots to the same pan and cook over medium heat for 2 minutes.  Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.  Add the cognac and cook for 2 more minutes.  Turn off the heat and add the remaining 1 1/2 T. butter and 1/2 t. salt.  Uncover the steaks, pour the sauce over the top and serve!

4 servings (546 calories each serving) according to my calculator on loseit.com