2 - 2 inch thick fillets, 6-8 oz.
4 table spoons butter
2 table spoons olive oil
4 find chopped shallots
1 cup dark beef stock or dark veal
1/2 cup Cognac
2+ table spoons fresh coarsely ground or cracked black pepper
(may be cracked in a spice grinder, coffee grinder or mini
cusinart, if coffee grinder it should only be used for spices).
Get the meat out an hour before you plan on cooking it, you want it near room temperature.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.