FILET MIGNON SERVED WITH A COGNAC CREAM SAUCE

 
SALT & PEPPER 2 FILET MIGNONS. MELT 2T. BUTTER AND 2T. OLIVE OIL IN A SKILLET AND COOK FILETS TILL OUTSIDE CRUSTY.  FLIP AND COOK OTHER SIDE.  TRANSFER TO THE OVEN ON A NONSTICK FOIL LINED PAN AND COOK AT 450 TO FINISH.  (140 DEGREES WILL BE MEDIUM WELL) AND COVER TO REST WHEN DONE.  IN THE SKILLET, ADD 2T. COGNAC, 1/4C BROTH AND A NICE SPLASH OF HEAVY CREAM, ALONG WITH SALT & PEPPER.  COOK 3-4 MINUTES AND SPOON OVER STEAKS.

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