Filet Mignon With Brandy Cream Sauce Recipes

FILET MIGNON WITH BRANDY CREAM SAUCE

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.

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.

FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE

Steps:

• DO NOT SUBSTITUTE INGREDIENTS!
• Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
• Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
• To serve, place steaks on a warm platter and spoon the sauce over the meat.

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE

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.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE

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.

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 MIGNONS WITH PEPPER CREAM SAUCE

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.

FILET MIGNON WITH A.1. BRANDY SAUCE

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.

FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE

Steps:

• Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
• Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
• Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
• To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.