FILET MIGNON WITH BRANDY CREAM SAUCE
Tender filet mignon enrobed in a creamy, brandy-scented sauce and garnished with a sprinkle of fresh thyme--now that's luxury! Enjoy this stellar entree with a glass of your favorite Burgundy.
Provided by More Than Gourmet
Categories Meat-Based Recipes
Yield 2
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the shallots and cook until they're tender and translucent, about 5 minutes.
- Add the brandy and cook until the brandy has almost completely evaporated.
- Add the thyme, diluted Glace de Viande Gold®, and cream. Bring the mixture to a simmer, and cook until it coats a spoon, about 10-15 minutes.
- Remove the thyme sprig and season the sauce to taste with salt and pepper. Set aside, covered.
- Season the filets with salt and pepper. Heat a small skillet over medium-high heat. When the pan is hot, add the remaining tablespoon of the butter. As soon as it is melted, add the steaks and sauté them, turning once, until they're cooked to your liking, about 4 minutes per side for medium-rare. Transfer the steaks to warm plates.
- Pour the sauce into the skillet in which the steaks were cooked. Over low heat warm the sauce, stirring to scrape any browned bits from the pan into the sauce and incorporate any pan juices. To serve, ladle the sauce over the steaks and garnish them with chopped fresh thyme.
Nutrition Facts : ServingSize 2
FILET MIGNON WITH MUSTARD SAUCE
Categories Beef Mustard Valentine's Day Quick & Easy Low Cal Dinner Meat Cognac/Armagnac Anniversary Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.
FILET MIGNON WITH DIJON BRANDY SAUCE
Make and share this Filet Mignon With Dijon Brandy Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
FILET MIGNON IN A BRANDY DIJON SAUCE
Filet mignon is my favorite steak so I have collected several recipes over the years. This sounds easy but it does call for "igniting" the brandy! Please use care!
Provided by Oolala
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297.1, Fat 24.6, SaturatedFat 11.8, Cholesterol 46.2, Sodium 439.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.1, Protein 1.8
FILET MIGNON WITH A.1. BRANDY SAUCE
Get out the A.1. Sauce, the brandy and the filet mignons to make the kind of dish you usually only get at your favorite steakhouse.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, one steak each.
Number Of Ingredients 9
Steps:
- Heat oil in large saute pan on medium-high heat. Add steaks; cook 3 to 4 min. on each side or until seared on both sides.
- Add garlic, shallots, brandy and pepper; stir. Simmer 1 min. Add steak sauce and butter; stir until butter is melted. Cook until steak is cooked through (160ºF) and sauce just starts to boil.
- Serve steaks topped with the sauce. Garnish with arugula.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE
This is a recipe from the Rhododendron Cafe in Washington state. I can't resist a good filet recipe! Be sure to have all the sauce ingredients ready to go before starting the meat....it moves quickly! For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time. From Bon Appetit! I...
Provided by Lynette !
Categories Steaks and Chops
Time 30m
Number Of Ingredients 13
Steps:
- 1. Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush the steaks with oil; season with salt and pepper to your taste.
- 2. Prepare all your sauce ingredients and have them lined up for use.
- 3. Grill the steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer the steaks to a plate and let rest for 5 minutes.
- 4. While the steaks are cooking, heat 1 tbsp oil in a large cast-iron skillet set on the grill alongside the steaks. Add the mushrooms and shallots to the skillet and stir until the mushrooms are tender and browned in spots and the shallots are tender, 4-5 minutes.
- 5. Remove the skillet from heat; stir in brandy (CAUTION: Mixture may ignite). Return the skillet to the grill. Add the broth, Dijon mustard, and thyme leaves; stir to blend. At this point your steaks should be ready to come off the grill to rest.
- 6. Add the cream to the mushroom mixture. Simmer until the mushroom sauce is slightly thickened, 4-5 minutes. Season the sauce to taste with salt, pepper, and cayenne.
- 7. Spoon the sauce onto plates; top each with a filet. Garnish with chives.
PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE
Make and share this Pan-Seared Filet Mignon With Brandy or Cognac Sauce recipe from Food.com.
Provided by Oolala
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165.3, Fat 13.7, SaturatedFat 6.2, Cholesterol 22.9, Sodium 3.2, Carbohydrate 0.5, Fiber 0.1, Protein 0.2
FILET MIGNON WITH DIJON SAUCE
Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.
Provided by KellyMac6
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE
Categories Mustard Fourth of July Father's Day Backyard BBQ Dinner Meat Brandy Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
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.
FILET MIGNON WITH BACON CREAM SAUCE
Amazing, easy-to-make filet mignons with a bacon cream sauce.
Provided by Michael.B
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
- While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
- Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g
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