New Year's Eve tenderloin with cognac and shallots


  • Prep Time20 mins
  • Total Time20 mins
  • Makes2 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 38.3g, Carbohydrates 4g, Fat 34.5g.

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