3 tbsp. butter
1 tbsp. vegetable oil
2 filet mignon steaks (1 to 1 1/4 inch thick)
Salt and freshly ground pepper
2 lg. shallots, sliced
3 tbsp. brandy
1 c. unsalted beef stock
1/2 tsp. Dijon mustard

Melt 1 tablespoon butter with oil in heavy, large skillet over medium- high heat. Season steaks with salt and pepper. Add to skillet and cook 2 minutes per side to sear. Reduce heat to medium and cook to desired doneness (about 1 minute longer per side for medium-rare). Transfer steaks to heated platter. Cover; keep warm.

Wipe out skillet. Add 1 tablespoon butter and melt over medium heat. Add shallots and saute 1 minute. Remove from heat; cool 1 minute. Add brandy and ignite with a match. When flames subside, add stock and boil over high heat until syrupy, about 8 minutes. Whisk in mustard and remaining 1 tablespoon butter. Adjust seasoning. Spoon sauce over steaks.