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The glory of this recipe is that it employees a technique you can apply any time you cook beef, chicken, lamb, or other meat on the stovetop. Use alcohol, stock, or some other liquid to deglaze the pan after you've removed the meat. That way you make the most of the dish without leaving any flavor behind in the kitchen sink.

2 beef filets, about 6 oz. each (see note)
salt and pepper
1 tablespoon butter
2 teaspoons vegetable oil
1/4 cup brandy
1/4 cup beef broth
1/4 cup heavy cream

Season beef filets with salt and pepper. Heat medium skillet over medium-high heat. Add oil and then butter. Stir the two together. Add the filets. Cook for about 4 minutes on each side for rare/medium rare. (See note.) Remove filets from pan and keep warm in a tray in a low oven.

Turn heat to high. Add brandy and beef broth to pan to deglaze. Stir and scrape up an browned bits. Boil and let reduce by half, about 3-5 minutes. Turn heat to medium-low. Whisk in cream. Stir and cook until sauce thickens slightly, about 2-3 more minutes.

Place filets on plates. Add any accumulated juices from the holding tray to the cream sauce. Pour sauce over filets.

Note: You can use any high-quality beef filet for this from filet mignon to sirloin. The directions here are for filets about 1 1/2 inches thick, so adjust your cooking time accordingly.