Filet Mignon with Brandy Mushroom Sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Filet Mignon, 6-8oz. each, as thick as possible
  • Salt & Pepper
  • Canola Oil
  • 1 Cup Mushrooms, sliced (your favorite kind)
  • ½ Cup Brandy
  • ½ Cup Beef Broth
  • ½ Cup Light Cream or Half/Half
  • 2 Tbsp. Shallots
  • 2 Tbsp. Fresh Thyme
  • 1 Tbsp. Chopped Chives
Instructions
  1. Preheat oven to 350.
  2. Bring filet to room temperature at least 30 minutes before cooking. Season liberally with kosher salt & fresh ground pepper.
  3. In a heavy skillet, heat the skillet until very hot and coat the bottom with canola oil, 1-2 Tbsp.
  4. Sear the steaks for 8 minutes total. If you have a really thick one, you will want to sear it on all 6 sides. I set the timer for 8 minutes and flip every 90 seconds or so. After 8 minutes, remove the steaks, place them on a cookie sheet and finish in the oven. For medium rare, remove them when they are 120-125 degrees, they will continue to cook as they rest. This should take 5-10 minutes depending on your oven and the size of each steak. Tent steaks loosely with foil to rest.
  5. Meanwhile, add the mushrooms and shallots to the pan with the delicious steak juices in it. Season with S&P. Add the thyme. After 5 minutes, add the brandy. Stand back as it may ignite. Reduce the brandy for 1 minute. Add the beef broth and reduce for 3 minutes. Add the cream and reduce for 2-3 minutes. Taste for seasoning.
  6. To serve, I like to slice the filet's in half and present them that way. Put the sauce on the bottom, then the steak, then garnish with the chives.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/03/04/filet-mignon-brandy-mushroom-sauce/