Filet Mignon In A Brandy Dijon Sauce Recipes

Steps:

• Sprinkle filets with salt and pepper to taste.
• In large skillet, melt butter.
• Cook filets as desired.
• Pour brandy over meat.
• Ignite carefully.
• When flame dies, remove meat to heated platter.
• Cook onion in drippings.
• Stir in heavy cream.
• Simmer until sauce slightly thickens.
• Mix in mustard.
• Serve sauce immediately over filets.

Steps:

• Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.
• Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.
• Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.
• Transfer steaks to a platter and cover.
• Wipe out skillet and add 2 tablespoons butter and melt over medium heat.
• Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.
• Add brandy. Ignite with a match and when flame subsides, add broth.
• Boil over high heat until syrupy, about 8 minutes.
• Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.
• Garnish with chives and enjoy.

Steps:

• Heat skillet in medium high setting.
• Add olive oil and heat for about 30 seconds.
• Sprinkle steaks with salt and pepper on both sides.
• Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
• Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
• Transfer meat to a warm plate.
• Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
• Discard the garlic and add the butter and stir until melted.
• Pour over filets and garnish with parsley.

Steps:

• Season steaks with pepper.
• Heat oil in large skillet on high heat.
• Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
• Reduce heat to medium.
• Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
• Remove steaks from skillet, cover to keep warm.
• Discard drippings from skillet.
• Add onions to skillet, cook and stir until tender.
• Add sherry; stir to loosen browned bits from bottom of skillet.
• Stir in cream and mustard; cook until thickened stirring occasionally.
• Plate filet's and spoon sauce over each filet.

Steps:

• Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
• Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
• Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
• Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
• Spoon sauce onto plates; top each with a filet. Garnish with chives.