• 1 beef tenderloin or individual filet mignons
  • Scenic City Sizzle
  • salt
  • vegetable oil
  • 2 shallots, finely chopped
  • ½ cup brandy
  • ½ cup stock
  • ¼ cup heavy cream


Preheat oven to 400 degrees. Generously sprinkle room-temperature tenderloin or filets with a generous amount of Scenic City Sizzle and salt; if you are using individual filets and are concerned about the spicy heat of the pepper, cover only one side of each filet with the Scenic City Sizzle. Bring a large oven-safe skillet to temperature over medium-high heat. Drizzle with oil and, when oil begins to smoke, place steak in skillet. Brown on all sides until a crust is formed. Transfer to oven and roast tenderloin for 20 to 25 minutes or until medium-rare; filet mignon should be carefully watched and will take no longer than 5–10 minutes. When steak is ready, remove from oven and set aside to rest. Remove excess fat from skillet and place back on the stove over medium-high heat. Add shallots and sauté until soft, scraping the bottom of pan to remove steak bits. Remove the pan from the heat momentarily and add brandy. Ignite to burn off alcohol. Place pan back on heat and add stock and cream. Simmer for one minute to thicken. Taste and season with salt as needed. Serve over steak.

Note: You may also cook this steak on a grill over indirect heat. Grill for 20 minutes (with the grill lid closed) or until the steak has reached an internal temperature of 145 degrees.