Lightly salt both sides of the fillets. Then press each side firmly into the cracked pepper to coat.
In a large skillet, heat the olive oil on high heat. Add the fillets to the pan and cook to the desired temperature. Remove from the skillet and set aside. Note: after removing from heat the filets will continue to cook, so better under than over. 1 to 2 minutes per side for rare (cold red center); 3 to 4 minutes per side for medium rare (warm red center); 5 to 6 minutes per side for medium (hot pink center); 7 to 8 minutes per side for medium well (hot very little pink center); 8 to 9 minutes per side for well (hot center NO pink at all).
In the same pan over medium-high heat, add the butter, garlic, and shallots and cook until golden brown. Remove from the heat and carefully pour in the brandy or cognac. Alcohol is very flammable, so have a lid handy. Put the pan back on the stove on medium to medium-high heat and add the heavy cream. Cook until reduced by half, about 6 to 8 minutes. Whisk in the honey and mustard. Adjust seasoning with salt, if desired.
Plate the fillets, finish with the sauce, and enjoy. Serve with your favorite starch and vegetable. At the Top of the Riverfront we serve with roasted garlic mashed potatoes and sauteed fresh vegetables in season.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Courtesy Executive Chef Jim Hunze and Executive Sous Chef Matthew L. Birkenmeier,