Categories: Beef

Ingredients

• 1 Tbsp. Olive Oil
• 1/4 C. Shallots
• 1/4 C. Red Wine
• 1 C. Beef Broth
• 1 C. Heavy Cream
• 1 Tbsp. Cognac
• 1 Tbsp. Brandy
• 2 Filet Mingnon / Ribeye, about 1 in thick
• 2 Tbsp. Cracked Black Peppercorns
• 1 Tbsp. Olive Oil
• 1/4 C. Red wine

Directions

1. To make sauce: In skillet over medium heat, add oil. Add shallots and cook until tender. Add wine, and increase heat to reduce. Add beef broth and reduce to half. Add cream, season with salt and simmer for 20 to 30 minutes until thick. Add cognac and brandy. Remove.

2. To prepare steak: Season steaks with salt and pepper, then coat with cracked pepper (pushing in to secure). In skillet over medium heat, add oil. Sear until golden brown. Cook 4 to 5 minutes per side. Remove to plate.

3. Pour any excess oil out of pan and add ¼ cup red wine to deglaze. Reduce to 1 tsp. and then add 2/3 cups reserve sauce and reduce by ¼.

4. Serve steaks w/ sauce.

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