Roasting Oven Environment
- 4 fillet steaks, 5-6 oz each, 2 inches thick
- 2 teaspoons kosher salt
- 1 tablespoon oil
- 1 tablespoon chopped shallots
- 2 tablespoons brandy
- 1/3 cup cream
- 2 teaspoons chopped tarragon
Season the fillets with 1/2 teaspoon of salt each, set aside
Heat sauté pan in oven for 5 minutes. Add the oil and heat for 30 more seconds.
Place the fillets in the sauté pan, you should hear a vigorous “sizzle” and return to the oven.
Cook for 6 minutes and turn. Continue to cook for another 6 minutes. An internal temperature of 125 will give you a more of a rare steak and 130 degrees a medium rare. There will be very little carry over heat while the meat is resting because of the steak’s small size.
Place steaks on plate and cover with foil while making the sauce.
Pour out all but 2 teaspoons of fat from reserved pan.
Place pan on cook top over medium high heat (do not make this sauce in the oven) and add the shallots. Cook for about 1 minute until softened remove the pan from the heat and add the brandy. Do not pour the brandy from the bottle, it should be measured out into another container. The brandy will ignite, so use extreme caution. Return the pan to the burner and continue to cook until the flame distinguishes. Add the cream and tarragon, cook until the cream thickens and is heated through.
To serve, place the fillet on a plate and spoon a tablespoon or so of sauce over the top.