BEEF: Filet Mignon with Armagnac cream sauce

FILET MIGNON WITH ARMAGNAC AND CREAM SAUCE:

4 filet mignons, about 6-8 oz each

¼ cup unsalted butter, slightly softened          

2 tsp. grated lemon rind

¼ tsp. paprika                                                 

2 tbsp. olive oil

2 cloves garlic, chopped                                 

4 tbsp. Armagnac or Italian grappa                 

½ cup finely-chopped shallots

¼ cup red wine                                               

1 tbsp. Worcestershire sauce

¼ cup chopped flat-leaved parsley                 

¼ cup whipping cream

salt and freshly ground pepper

Combine butter, lemon rind and paprika together, and form mixture into a paste. Wrap with wax paper and refrigerate.

In a heavy skillet over medium heat, heat 2 tbsp. oil until hot and add garlic. Cook until fragrant but do not brown garlic. Discard garlic and increase heat to medium-high. Sauté filets for 10-12 minutes on all sides for medium-rare meat. Season meat with salt and pepper to taste. Remove and keep warm.

Pour off excess fat from pan and deglaze with the Armagnac or grappa, scraping up brown bits on the bottom and sides of pan. Add butter mixture and shallots. Cook over medium heat until shallots are soft. Stir in wine, Worcestershire sauce, and all but 2 tbsp. parsley. Bring mixture to a boil; then turn off heat and add cream, stirring to mix well.  Pour sauce over steaks and sprinkle with remaining parsley to serve.