Pan-Seared Filet Mignon With Brandy or Cognac Sauce

Ingredients

• 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 cognac
• 3 tablespoons unsalted butter
• 3 tablespoons fresh parsley, chopped

Directions

1. 1

   Heat skillet in medium high setting.

2. 2

   Add olive oil and heat for about 30 seconds.

3. 3

   Sprinkle steaks with salt and pepper on both sides.

4. 4

   Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.

5. 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. 6

   Transfer meat to a warm plate.

7. 7

   Add the brandy or cognac to the pan and heat until the liquid is reduced by half.

8. 8

   Discard the garlic and add the butter and stir until melted.

9. 9

   Pour over filets and garnish with parsley.