2 Tenderloin Steaks, 1” thick Salt 1-2 T Cracked Black Pepper 4 T Butter, divided 2 T EVOO 1 lg. Shallot, chopped 1/3 c. Beef Broth 3 T Cognac Fresh Parsley for Garnish Season steaks with salt. Press the peppercorns into 1 side of the meat. Heat 2 T butter & oil in a pan. […]
2 Tenderloin Steaks, 1” thick
Salt
1-2 T Cracked Black Pepper
4 T Butter, divided
2 T EVOO
1 lg. Shallot, chopped
1/3 c. Beef Broth
3 T Cognac
Fresh Parsley for Garnish
Season steaks with salt.
Press the peppercorns into 1 side of the meat.
Heat 2 T butter & oil in a pan.
Place the steaks pepper side down in heated pan.
Cook about 4-5 minutes.
Turn & cook another 3-4 minutes.
Remove to a plate, cover with foil & let rest.
Pour off about 1 T of grease from pan.
Add the shallot & cook until soft.
Add the beef broth & simmer a few minutes.
Add the cognac.
Finish sauce with remaining 2 T butter.
Pour sauce over steaks & garnish with parsley.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.