2 (6 to 8 oz. ea.) whole fillet Mignon
4 tbsp. Cognac, divided
1 tbsp. unsalted butter, divided
1 tbsp. vegetable oil, divided
1/2 tsp. freshly ground pepper
2 large shallots, minced
1/4 cup beef stock
1/8 tsp. salt

Sprinkle steaks with 1 tablespoon Cognac and let stand at room temperature for 45 minutes.

In heavy medium skillet, melt 1/2 tablespoon butter and 1/2 tablespoon oil. Rub the steak on both sides with pepper. When skillet is very hot add steaks and cook over high heat until crust forms on the bottom (about 2 minutes). Turn and cook on the other side and remove to warmed plate to hold.

Add remaining butter and oil to the same pan. Add shallots and cook over moderately high heat until translucent (about 3 minutes).

Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and let burn out on its own. Add beef stock and reduce to 1/4 cup. Stir in and accumulate juices.

Place steaks on serving plates and ladle pan sauce over the top and serve.

Serves 2.