• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon dry mustard
• 1 tablespoon dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 4 filet mignon steaks, 1 1/2 inches thick
• 1 tablespoon olive oil

For the sauce

• 1 tablespoon unsalted butter
• 1 shallot, minced
• 2 tablespoons flat leaf parsley, minced
• 2 tablespoons cognac (Korbel Xtra Smooth works fine)
• 1 tablespoon Dijon mustard
• 2 tablespoons tomato paste
• 1 cup beef stock
• 1/2 cup heavy cream
• cayenne pepper, to taste
• salt, to taste
• fresh ground black pepper, to taste

Directions

To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.

Cook Steaks on Grill. Start on High but then turn to low after 3 minutes. Allow steaks to cook to desired temp.

TO MAKE THE SAUCE: melt the butter in pan, add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.  Remove the pan from heat and add the Cognac.  Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.

When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.

Cook, whisking often, to reduce the sauce by half, 4-5 minutes.

Remove the pan from the heat and whisk in the cream and cayenne to taste.

Add any accumulated juices from the steaks. Season to taste with salt and black pepper.

To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.