Filet Mignon With A1 Brandy Sauce Recipes

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FILET MIGNON WITH A.1. BRANDY SAUCE



Filet Mignon with A.1. Brandy Sauce image

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

2 Tbsp. olive oil
4 filet mignons (1 lb.), 1 inch thick
2 Tbsp. minced fresh garlic
2 Tbsp. minced shallots
2 Tbsp. brandy
1 tsp. cracked black pepper
2 Tbsp. A.1. Original Sauce
1 Tbsp. unsalted butter
12 arugula leaves

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

PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE



Pan-Seared Filet Mignon With Brandy or Cognac Sauce image

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

1 1/2 tablespoons olive oil
sea salt or kosher salt
fresh ground black pepper
4 filet mignon, 1 1/2 inches thick
1 large garlic clove, quartered
2 ounces brandy or 2 ounces cognac
3 tablespoons unsalted butter
3 tablespoons fresh parsley, chopped

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 BRANDY SAUCE



Filet Mignon With Dijon Brandy Sauce image

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

4 filet mignon
salt and pepper
1 tablespoon butter or 1 tablespoon margarine
1/4 cup brandy
2 tablespoons onions, finely chopped
1 cup heavy cream
1/4 cup Dijon mustard

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.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE



Grilled Filet Mignon with Brandy Mustard Sauce image

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

4 6-ounce filets mignons
1 tablespoon olive oil plus more for brushing
Kosher salt and freshly ground black pepper
10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
2 shallots, finely chopped (about 1/2 cup)
1/2 cup brandy
1/2 cup low-salt beef broth
2 tablespoons Dijon mustard
2 teaspoons fresh thyme leaves
1/2 cup heavy cream
Cayenne pepper
2 tablespoons thinly sliced fresh chives

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.

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE



Filets with Mushroom & Brandy Cream Sauce image

This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings (2 cups cream sauce).

Number Of Ingredients 14

3/4 cup sliced fresh mushrooms
3/4 cup sliced baby portobello mushrooms
3/4 cup sliced fresh shiitake mushrooms
3/4 cup fresh oyster mushrooms
1-1/2 teaspoons chopped shallot
2 tablespoons butter
2 garlic cloves, minced
1/2 cup brandy
1 cup beef broth
1/2 cup heavy whipping cream
4-1/2 teaspoons cornstarch
4-1/2 teaspoons water
1/4 teaspoon salt
4 beef tenderloin steaks (6 ounces each)

Steps:

  • In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

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Top Asked Questions

How do you cook a brandy cream filet mignon?
This beautiful Brandy Cream Filet Mignon recipe is not only easy, it’s timely! Preheat oven. Heat oil in your skillet. Prepare potatoes (see picture above) and place in oven. Make other vegetables of your choosing like carrots, green beans, spinach, broccoli, asparagus, cauliflower, fried onions, mushrooms.
Is Brandy cream the secret sauce of filet mignon?
While it may cost a little more to make than other sauces, consider it a treat as brandy cream is truly the secret sauce of filet mignon. Such a wonderful recipe to have on hand for a perfect skillet cooked filet mignon each and every time.
Does filet mignon need a sauce?
Remove skillet from heat and add cream and brandy. Return to element and bring to a simmer for 6 to 8 minutes on medium until the sauce is slightly thickened Season with salt and pepper to suit your taste. And there you have it. Enjoy every bite! Truth be told, if cooked perfectly, filet mignon doesn’t need a sauce.
How do you cook a filet mignon medium rare?
Pat steaks dry with paper towel and season with salt and pepper. On medium-high heat oil in skillet until water dances when flicked in it. Add steaks and cook 4 to 6 minutes per side, well browned and has an internal temperature of 125 degrees (this will make the filets medium rare). Let it rest for 5 minutes.

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