Makes 4 servings. Difficulty
4 filet mignon Salt and freshly ground black pepper 1 Tablespoon unsalted butter 1 Tablespoon olive oil 1 shallot, minced 1 garlic clove, minced 1/2 cup dry white wine 1 cup heavy cream 1/4 cup parmesan cheese, finely grated 1 Tablespoon Italian parsley, minced 1 Tablespoon basil, minced
Season the steaks with salt and freshly ground black pepper.
Heat butter and olive oil in a large skillet over high heat. Add the steaks and cook for about 5 minutes per side. Reduce the heat to medium and continue to cook, basting with the pan juices continuously, for about 6-8 minutes for medium rare. Transfer the steaks to a platter and tent loosely with foil to keep warm.
Place the shallots in the pan and sauté for 3-4 minutes. Add the garlic; sauté for 30 seconds. Add the wine; cook until reduced by half. Add the cream and parmesan cheese; simmer until sauce thickens slightly. Stir in the parsley and basil. Adjust seasonings to taste with salt and freshly ground black pepper.