Cream Sauce For Filet Mignon Recipes

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FILET MIGNONS WITH PEPPER CREAM SAUCE



Filet Mignons With Pepper Cream Sauce image

These luscious steaks' peppery bite is tamed with a velvety cream sauce.

Provided by goodeets7

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 7

¼ cup coarsely crushed black peppercorns
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt to taste
1 tablespoon butter
1 teaspoon olive oil
⅓ cup beef broth
1 cup heavy cream

Steps:

  • Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
  • Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
  • Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g

FILET MIGNON WITH BACON CREAM SAUCE



Filet Mignon with Bacon Cream Sauce image

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

4 (4 ounce) filet mignon (beef tenderloin)
1 teaspoon olive oil
3 slices bacon, chopped
1 tablespoon butter
4 shallots, diced
¼ cup half-and-half cream
salt and pepper to taste

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

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE



Filet Mignon with Green Peppercorn Cream Sauce image

An easy Filet Mignon recipe with Green Peppercorn Cream Sauce

Categories     Milk/Cream     Beef     Dairy     Pepper     Sauté     Quick & Easy     Steak     Brandy     Cognac/Armagnac     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

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 RECIPE IN MUSHROOM SAUCE (VIDEO)



Filet Mignon Recipe in Mushroom Sauce (VIDEO) image

This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 12

4 Tbsp unsalted butter (divided)
2 Tbsp olive oil (divided)
16 oz baby bella mushrooms (thickly sliced)
1 small onion (finely diced)
4 garlic cloves (minced)
1 Tbsp fresh thyme (minced (or 1 tsp dry thyme))
24 oz filet mignon (beef tenderloin) steaks (6-8 oz each, about 1 1/2" thick)
1/2 cup Merlot wine (or any dry red wine)
1 1/2 cups beef broth
1/2 cup whipping cream
1 1/4 tsp sea salt (we use sea salt, divided)
1/2 tsp black pepper (divided)

Steps:

  • Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
  • Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
  • Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
  • In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
  • Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

Nutrition Facts : Calories 591 kcal, Carbohydrate 10 g, Protein 43 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 180 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FILET MIGNON WITH BRANDY CREAM SAUCE



Filet Mignon with Brandy Cream Sauce image

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

3 tablespoons unsalted butter, divided
1/4 cup minced shallots
2 tablespoons brandy
1 sprig fresh thyme
2 teaspoons Glace de Viande Gold® dissolved in 1/2 cup hot water
1/2 cup heavy cream
1/2 cup heavy cream
Salt and ground black pepper
2 6-ounce filet mignons (beef tenderloin steaks)
Chopped fresh thyme for garnish

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 WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

FILET MIGNON IN MUSHROOM SAUCE



Filet Mignon in Mushroom Sauce image

Enjoy tender filet mignon in an exquisite mushroom wine sauce.

Provided by Bon Appetit

Categories     Beef

Time 45m

Yield 4

Number Of Ingredients 9

4 6 oz Filet Mignon Steaks
16 oz Baby Bella Mushrooms (thick slices)
1 Small Yellow Onion (finely diced)
4 Medium Garlic Cloves (minced)
1 tbsp Chopped Fresh Thyme
½ cup Heavy Whipping Cream
Salt & Pepper
½ cup Merlot (your choice)
1 ½ cups Low Sodium Beef Broth

Steps:

  • Step 1: Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer the mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
  • Step 2: Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).
  • Step 3: Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Please note that thinner steaks will cook faster and thicker steaks can take longer.
  • Step 4: Add 1/2 cup Merlot (any will do) and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).
  • Step 5: Plate the steak and spoon generous amounts of mushroom sauce over the top.

Nutrition Facts : ServingSize 1

SALMON WITH GARLIC CREAM SAUCE



Salmon with Garlic Cream Sauce image

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 12

4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, diced
2 tablespoons all-purpose flour
1/4 cup dry white wine*
3/4 cup chicken stock
3/4 cup half and half
3 cups baby spinach
2 tablespoons chopped fresh dill
1 lemon, cut in wedges

Steps:

  • Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.

GARLIC-MUSTARD FILET MIGNON



Garlic-Mustard Filet Mignon image

This tempting filet mignon is topped with a gourmet pan sauce that is incredibly easy to make. It's not only quick to make but quite impressive.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Sauce

Time 25m

Yield 4

Number Of Ingredients 12

4 (6-ounce) beef tenderloin steaks (1-1/2 inches thick)
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black ​pepper (coarsely ground)
1 tablespoon butter
1/4 cup shallots (finely chopped)
2 large cloves garlic (minced)
1/3 cup red wine
1/2 cup beef broth
1/2 cup heavy cream
2 teaspoons Dijon mustard
Garnish: chives

Steps:

  • Gather the ingredients.
  • Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
  • Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
  • Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
  • Make a tinfoil tent over filet mignon to rest the meat and keep warm.
  • Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
  • Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
  • Add broth and bring to a slow boil. Cook for 3 minutes.
  • Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
  • Whisk in Dijon mustard until smooth.
  • Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

Nutrition Facts : Calories 709 kcal, Carbohydrate 4 g, Cholesterol 186 mg, Fiber 1 g, Protein 42 g, SaturatedFat 25 g, Sodium 480 mg, Sugar 2 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g

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