Philadelphia Beef Recipe List

Smith & Wollensky

210 W. Rittenhouse Square, Philadelphia, PA 19013


2 Servings


2 filet mignon 6 to 8 oz
1 1/2 T butter (or 1 T olive oil)
salt & pepper
1 C heavy cream
1 1/2 T coarsely ground black pepper corns
2 T vegetable oil
2 T cognac


  • About 30 minutes before cooking, remove the filets from the refrigerator and pat them dry with a cloth.
  • Coarsely grind the pepper corns in a kitchen mortar with a pestle or in a peppermill and spread them on a plate.
  • Coat the filets on both sides with the pepper.
  • Melt butter (and/or olive oil) in a heavy cast iron skillet with a long handle.
  • When very hot, add the filets and sear the meat for approximately 3-4 minutes on both sides.
  • Remove skillet from the heat, transfer the filets to a platter or plate, then pour out excess fat.
  • Do not wash or remove ingredients in skillet, you will be deglazing the pan.
  • Return filets to pan and add cognac over filets.
  • Using a long kitchen match, ignite the cognac. Be careful not to burn yourself as the cognac will flare up when ignited.
  • Use the proper precautions: be sure to pull your hair back, roll up your sleeves and stand back.
  • Add cream to the skillet and bring to a slow simmer.
  • Use a wooden spoon to lightly scrape the ingredients from the bottom of the pan.
  • Allow the cream to thicken.
  • Season to taste and then serve.

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