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Credit: Jonathan Ikinaga, student, The Culinary Institute of America, Hyde Park, N.Y.
Sizzle, Fall 2011
¼ t. salt
3 T. black peppercorns
4 (6 oz). filet mignons
2 T. unsalted butter
2 T. grapeseed oil
¼ cup shallots
2 oz. cognac
1 cup beef stock
¼ cup heavy cream
2 T. soft butter
¼ cup chopped parsley
1. Place salt and peppercorns in heavy-duty sealable plastic bag. With bottom of heavy skillet or using spice grinder, crush ingredients until coarse.
2. Pat steaks dry; coat both sides with peppercorn mixture. In 10-inch heavy skillet, heat butter and grapeseed oil over moderate heat until hot but not smoking. Cook until tender, about 3 minutes; turn steaks over. Spoon pan juices over steaks; cook until medium rare. Transfer to plates; hold for service.
3. Pour off excess fat from skillet. Saute shallots for 2 minutes. Add cognac; deglaze pan. Add beef stock; bring to a boil. Reduce sauce by half. Add cream; bring back to a boil until sauce thickens and coats back of spoon, about 1 minute. Add butter; swirl until incorporated. Add parsley. Hold for service.
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