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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Plce the filets on a board and pat them dry with paper towels; sprinkle with salt and then press the black pepper evenly on both sides. | 2. Allow to rest at room temperature for 15 minute. | 3. Heat 1 1/2 tablespoons of the butter or margarine and the oil in large saute pan over med-high heat until it almost smokes. Place the steaks in pan and lower the heat to medium. | 4. Saute steaks for 4 minutes on one side and then 3 minutes on other side, for medium rare. Remove to a serving platter and cover tightly with aluminum foil. | 5. Meanwhile, pour all but 1 tablespoon of fat from the saute pan; add the shallots and cook over med 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. | 6. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. | 7. Serve the steaks hot with the sauce poured on top; sprinkle with parsley, if desired. | 8. These would be wonderful with a side of mushrooms, a baked potato, asparagus, freshly baked bread and a lovely wine! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet mignon	6		cut	2420.8055	0.0	538.5612	13.6
kosher salt				2420.8055	0.0	538.5612	13.6
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
butter	3 1/2	tablespoons	unsalted unsalted divided	299.25	13.7498	9.3502	25.2
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
shallot	3/4	cup		86.4	20.16	3.0	0.12
beef broth	1	cup	canned	16.8	0.096	2.736	0.528
cognac	1/2	cup		2420.8055	0.0	538.5612	13.6
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.