Filet Mignon In Mushroom Brandy Cream Sauce Recipes

Steps:

• In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

Steps:

• Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
• Pat steaks dry with paper towels and sprinkle with salt and pepper.
• Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

Steps:

• Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
• Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
• Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
• Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
• At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
• Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

Steps:

• DO NOT SUBSTITUTE INGREDIENTS!
• Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
• Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
• To serve, place steaks on a warm platter and spoon the sauce over the meat.

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 butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
• Cook until mushrooms are golden brown.
• Add the brandy and cream and bring to boil.
• Turn down heat and simmer for 5minutes or until the sauce has thickened.
• Serve poured over steak, chicken or pork.
• Enjoy.

Steps:

• For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
• Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
• Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
• Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
• For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
• Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
• For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
• Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
• For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
• Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
• To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.