Makes 4 servings
- 4 filet mignon medallions (3 ounces each)
- 1 teaspoon Montreal steak seasoning
- 2 tablespoons butter
- 1 teaspoon bottled crushed garlic
- 1 cup sliced mushrooms
- 1/4 cup cognac
- 1 tablespoon steak sauce
- 1/4 cup heavy cream
- 1/4 cup low-sodium beef broth
- 1 tablespoon finely chopped chives
1. Season both sides of filets with steak seasoning. In a large skillet, melt butter over medium-high heat. Add filets and cook for 2 minutes on one side. Turn and cook for 1 minute more.
2. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate.
3. Remove pan from stovetop. Add Cognac, tip pan away from your face, and with a “clicker” (long lighter), ignite Cognac. When flame has died out, return pan to stovetop. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer.
4. Return filets and any accumulated juices to pan. Coat with sauce and warm through. Stir in chives. Place filets on warm plates. Spoon sauce and mushrooms over filets.
