Best Filets Mignons With Brandy Au Jus Recipes

BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON

Steps:

• Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.

PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE

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.

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

Steps:

• Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
• Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

FILET MIGNON WITH COGNAC SAUCE

Steps:

• Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
• Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
• Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

FILET MIGNON WITH DIJON BRANDY SAUCE

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

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.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

FILET OF BEEF AU POIVRE

Steps:

• Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
• Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
• Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.