Seared Filet Mignon with Shallot Oil

INGREDIENTS

• 2 Tbsp black peppercorns
• 1 tsp salt
• 4 filet mignon steaks
• 3 Tbsp Acala Farms Fried Shallot Cottonseed Oil
• 2 shallots minced (optional)
• 2 Tbsp cognac
• Crumbled bleu cheese (optional)

METHOD

1. Coat the filets with fresh ground peppercorns and salt.
2. Place a large cast iron or heavy-duty skillet over high heat until a drop of water sizzles on it. Add half of the Acala Farms Fried Shallot Oil, allow it to get very hot and add the steaks.
3. Cook over a high flame for 2-1/2 to 3 minutes for rare, 3 minutes for medium-rare. Flip the steaks, drizzle remaining Acala Farms Fried Shallot Cottonseed Oil over them and cook for another 2-1/2 to 3 minutes for rare or 3 minutes for medium-rare. They should be nicely seared on both sides.
4. When the second side is finished, leave the steaks in the pan over high heat, pour the cognac over them and simmer on high for one minute.
5. Remove the steaks to a heated serving platter, scatter raw shallots and crumbled bleu cheese on top and pour remaining liquid from the pan over all.

Adapted from a recipe by Katherine Kinsolving and Leslie Brenner, Essential Flavors.

Image: Real Restaurant Recipes