Best Filets With Mushroom Brandy Cream Sauce Recipes

BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON

Brandy Cream Sauce for Pan-Fried Filet Mignon image

This brandy cream sauce for steak never ever disappoints. It's so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I'm also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.

Provided by Karin and Ken

Time 35m

Number Of Ingredients 12

Ingredients

2 pounds mini potatoes (unpeeled, cut in half)
1/3 cup vegetable oil (peanut, canola, grapeseed or safflower)
1 tablespoon fresh thyme (minced or 1 teaspoon dried leaves)
kosher salt - (or coarse sea salt)
pepper - (freshly ground if possible)
4 6-8 ounce filet mignon steaks (1 1/2 - 2 inches thick)
1/4 cup vegetable oil (peanut, canola, grapeseed or safflower)
4 shallots (sliced into thin rings)
2 cups mushrooms (sliced)
4 garlic cloves (sliced thin)
1 cup heavy cream
1/2 cup brandy (cognac, rum, bourbon, apple or white grape juice )

Steps:

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

Nutrition Facts : Calories 749 kcal, Carbohydrate 45 g, Protein 9 g, Fat 54 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 68 mg, Sodium 64 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 32 g, ServingSize 1 serving

BRANDY & CREAM MUSHROOM SAUCE

Brandy & Cream Mushroom Sauce image

Make and share this Brandy & Cream Mushroom Sauce recipe from Food.com.

Provided by Jen T

Categories Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

50 g butter
2 garlic cloves, crushed
3 spring onions, sliced
100 g button mushrooms, sliced
1 tablespoon brandy
1 cup cream

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.

FISH FILLETS WITH CREAM SAUCE AND MUSHROOMS

Fish Fillets With Cream Sauce and Mushrooms image

This recipe goes back years and I still make it often, you can use any meaty fish fillets for this, I have used cod and salmon steaks in the past, the garlic is optional but I add in it, the recipe is for four fillets but can be doubled :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter, divided
1 lb button mushroom, sliced (can use more)
1 tablespoon fresh minced garlic (optional)
1/2 cup brandy or 1/2 cup cognac
1 cup crushed tomatoes
1 cup whipping cream (unwhipped)
2 teaspoons dried thyme
4 meaty fish fillets (I use cod)
1 1/4 cups gruyere cheese, grated (or to taste)

Steps:

Set oven to broiler heat.
Melt 1/4 cup butter in a large skillet over medium heat.
Add in mushrooms; saute for about 7-8 minutes.
Add in the garlic (if using) and saute for another 2 minutes.
Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
Season the sauce with salt and pepper.
In another skillet melt 1/4 cup butter over medium heat.
Season the fish fillets with salt and pepper.
Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
Transfer the fish to a broiler-proof baking dish.
Spoon the sauce over the fillets.
Sprinkle with Gruyere cheese over the top.
Broil until the cheese melts (about 2 minutes).
Delicious!

Nutrition Facts : Calories 1726.1, Fat 116.1, SaturatedFat 70.1, Cholesterol 557.3, Sodium 1175.6, Carbohydrate 20.2, Fiber 4.6, Sugar 9, Protein 113.4