1/3 cup (65 g) of butter
4 filet mignon steaks (600 g)
For the sauce
1/4 cup of chopped scallions
2 tablespoons of English Worcestershire sauce
1 tablespoon of mustard
1 teaspoon of salt
1 pinch of black pepper
4 tablespoons of cognac (for flambéing)
1/3 cup (65 g) of butter
4 filet mignon steaks (600 g)
For the sauce
1/4 cup of chopped scallions
2 tablespoons of English Worcestershire sauce
1 tablespoon of mustard
1 teaspoon of salt
1 pinch of black pepper
4 tablespoons of cognac (for flambéing)
Heat a large skillet with 1 tablespoon of butter over high heat
Cook the steaks quickly (about 2 minutes per side)
Remove and reserve
Prepare the sauce: in the same skillet, add the remaining butter and the other ingredients
Reduce heat and cook until the sauce is hot and well combined (about 5 minutes)
Return the steaks to the skillet and cook for about 2 minutes per side
Heat the cognac in a metal cup over medium heat
Tilt the cup slightly to allow the liquid to catch fire and pour it over the steaks while still flambéing
Wait for the flames to die down
Remove from heat, transfer to a serving dish, and serve immediately
475 calories per serving
