Fillet mignon w/ shallots and cognac

1. For 45 minutes.
2. 2)_ in heavy medium skillet, melt ½ tablespoon butter and ½ tablespoon oil.
3. Rub the steak on both sides w/ the pepper.
4. When skillet is verry hot add the steaks and cook over high heat untill crust forms on the bottom(about 2 minutes).
5. Turn and cook on the other side and remove to warmed plate to hold.
6. 3)_ add the remaining butter and oul to the same pan.
7. Add the shallots and cook over moderately high heat untill translucent(about 3 minutes).
8. 4)_ add the remaining 3 tablespoons of cognac to the skillet.
9. Ignite w/ a match and let burn out on it"s own.
10. Add beef stock and reduce to ¼ cup.
11. Stir in and accumulated juices from the steak.
12. 5)_ place steaks on serving plates and ladel pan sauce over the top and serve