Filet Mignan With Cognac Sauce

Photo: megan Pires

Ingredients

2 ounces – 4 beef tenderloin steaks

1/2 tablespoon Montreal Steak Seasoning

1/4 cup green oninons (chopped)

1/2 cup Beef Broth

2 ounces Fl. Cognac

2 tablespoons butter

Preparation

Heat oven to 350. Use Montreal Steak Seasoning as a dry rub. In a steel skillet, add oil and heat to medium-high heat. Add steaks and sear the top and bottom until one

Remove from skillet and place on a plate and cover with aluminum foil.

Return skillet to burner over medium heat. Add green onions an let them sizzle for a moment. Pour in the beef broth and the cognac. Using a wire wisk, remove all bits from bottom of pan . Once at boil, lower heat to reduce sauce by 1/2.

Add butter. Swirl steaks in the juices before serving.

Transfer steak to plate and spoon sauce over meat.