Recipe: Pan-Seared Filet Mignon Steaks with Shallot-Cognac Sauce

PAN-SEARED FILET MIGNON STEAKS WITH SHALLOT-COGNAC SAUCE

1 tablespoon fennel seeds, finely chopped*
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 (4 ounces each) filet mignon steaks, about 1 inch thick, trimmed of all fat
1/2 teaspoon olive oil
FOR THE SAUCE:
1/2 cup dry red wine
1/2 cup beef broth
2 shallots, finely chopped
1/4 cup cognac

On a sheet of wax paper, combine the fennel, pepper and salt. Coat the steaks on all sides with the mixture.

In a medium nonstick skillet, heat the oil. Saute the steaks over medium-high heat until browned, about one minute on each side, then reduce the heat to medium and cook to taste, about 4 minutes on each side for medium rare. Transfer the steaks to a serving plate.

TO MAKE THE SAUCE:
Add the wine, broth and shallots to the skillet; bring to a boil, scraping up the browned bits in the bottom of the skillet.

Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes. Stir into the shallot sauce any juices that accumulated around the steaks. Spoon the sauce over the steaks.

Makes 4 servings

*To keep the fennel seeds from flying all over the place as you chop them, drizzle them with a drop or two of olive oil.

Nutrition information for one serving: 269 calories, 9 g total fat (4 g saturated fat), 70 mg cholesterol, 485 mg sodium, 8 g carbohydrates, 1 g dietary fiber, 25 g protein.

Source: Weight Watchers International, 1999