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Filet of Beef au Poivre
This classic French Bistro dish is a bit expensive, but it's quick to make.
Most recipes call for beef demi-glace (you don;t want to know how long it
takes to make that!) but I think this has all the flavor without the hassle.
Serve it with matchstick potatoes and your friends will think they're in
Paris.

6 filet mignons, cut 1 1/4 inches thick
Kosher salt
2 tablespoons coarsely ground black pepper
3 1/2 tablespoons unsalted butter, divided
1 1/2 tablespoons olive oil
3/4 cup chopped shallots (3 to 4 shallots)
1 cup canned beef broth
1/2 cup good Cognac or brandy

Place the filets on aboard and pat them dry with paper towels. Sprinkle the
filets with salt and then press the black pepper evenly on both sides.
Allow
to rest at room temperature for 15 minutes.

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

Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the
shallots and cook over medium heat 2 minutes. Add the beef broth and cook
over
high heat for 4 to 6 minutes, until reduced by half, scraping brown bits
from
the bottom of the pan. Add the cognac and cook for 2 more minutes. Off the
heat, swirl in the remaining 1 tablespoons butter and 1/2 teaspoon salt.
Serve
the steaks hot with the sauce poured on top.

Yield: serves 6
Source: Barefoot in Paris, Ina Garten CR 2004

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