| 1. Preheat broiler. The herb sauce should be made
while the filets are resting at room temperature (for
at least half an hour).
2. Blend the softened butter with the garlic, dill,
parsley, and salt and pepper.
3. Place the filets in a shallow pan that will fit
under the broiler. Then pour the warmed cognac over
both sides of the meat and light it.
4. When the flame goes out, spread half of the herb
sauce over the top side of the meat, which is then placed
under the broiler for 3 minutes. Turn it and scoop up
some of the butter on top and broil for another 3 minutes
(or more, if you want it more well-done).
5. Meanwhile, toast the bread after you have cut it
into the sizes of the filets. Spread them, while still
hot, with the rest of the herb butter. Then place the
filets on top, adding a little juice from the pan.
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