Serves: 4
Total Calories: 874

2 tablespoons canola oil
6 tablespoons butter divided
4 (6 ounce) center cut filets of beef about 1 1/2 inches thick
salt and pepper to taste
1/4 cup cognac
2 tablespoons olive oil
2 cloves garlic minced
1 cup Chardonnay
3 cups heavy cream
1 1/2 teaspoons Dijon style mustard
1 tablespoon chopped fresh tarragon
splash cognac

In a large, heavy skillet, heat canola oil and 2 tablespoons butter over medium-high heat. Season fillets with salt and pepper. Sauté the beef fillets about 4–5 minutes on each side for medium-rare. Remove skillet from the heat, carefully add the cognac and flambé. Remove fillets to a warm platter and keep warm.

In the same skillet, heat olive oil over medium-high heat and sauté garlic until light brown. Cool a few seconds, then add the Chardonnay. Boil for a few minutes, stirring constantly and scraping the bottom of the pan to deglaze. Add the cream, lower heat, simmer until the sauce thickens and then strain into a small saucepan. Bring to a boil and add mustard, remaining butter, tarragon, and a splash of cognac. Spoon sauce over fillets and serve.

Nutritional Facts:

Serves: 4
Total Calories: 874
Calories from Fat: 870

More Recipes from the Taste of Broadway Cookbook:
Steak Tartare
Polenta e Cinghiale (Wild Boar and Polenta)
Steak au Poivre
Steak Fiorentina
Strawberry-Sauced Filet Mignon
Petit Fillet of Beef with Tarragon Cognae Mustard Sauce
Spice Rubbed Pork Chops with Port Wine and Plum Sauce
Berkshire Pork Chops with Apple and Cranberry Chutney
Do-Ahead Braised Short Ribs
Costillas de Cordero a las Finas Hierbas
The Count's Stroganoff
Jazz Berry Burger
Steak Tacos al Carbon
Braised Lamb Shanks with Early Artichoke, Spring Potato, and Fava Beans
Hanger Steak with Roquefort Sauce
White Fallow Venison Hash