New Year's Eve tenderloin with cognac and shallots

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20 min


2 servings

* PLUS Cooking time: 12 minutes, Broiling Time: 3 minutes


  • 2 tbsp vegetable oil
  • 2 150-g filets mignons , about 1-in. thick
  • fresh-ground black pepper
  • 2 tbsp cognac
  • 3 large shallots , very finely chopped
  • 1 tsp crushed white peppercorns
  • 1/2 cup dry red wine
  • 1/4 cup beef stock , or diluted broth
  • 125 g goat cheese
  • sprinkling sliced chives , optional


  • Preheat broiler. Then, heat oil in a heavy-bottomed frying pan set over medium heat. Sprinkle pepper over both sides of filets. To seal in juices, wait until pan is very hot before adding filets. Sauté for 3 to 4 minutes on each side for medium-rare meat. Transfer to a platter and cover to keep warm.
  • Reduce heat to low. Remove pan from heat and let cool for 2 minutes. Return pan to heat and add cognac, shallots and peppercorns. Stir well, gently scraping up any brown bits from bottom of pan. Cover and cook for 4 minutes. Pour in wine and beef stock. Increase heat to high and bring mixture to a boil. Add any juices that have accumulated on meat platter. Boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup (125 mL).
  • Place a piece of chèvre on each filet and place filets on a baking sheet. Broil 6 inches from heat for 3 minutes or until lightly browned. Place on a plate and pour sauce around steaks. Sprinkle cheese with chives. Garnish with rosemary sprigs, if you wish.

Nutrition (per serving)

  • Calories
  • 556,
  • Protein
  • 38.3 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 34.5 g,

Executive chef Nigel Didcock of the Sutton Place Hotel in Toronto created this romantic recipe for two.