Filet Mignon With Dijon Brandy Sauce Recipes

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FILET MIGNON WITH DIJON SAUCE



Filet Mignon With Dijon Sauce image

Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.

Provided by KellyMac6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 steaks, filet mignon
1/4 teaspoon ground black pepper
2 teaspoons peanut oil
4 teaspoons onions, finely chopped
2 tablespoons dry sherry
1/4 cup whipping cream
2 tablespoons Dijon mustard

Steps:

  • Season steaks with pepper.
  • Heat oil in large skillet on high heat.
  • Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
  • Reduce heat to medium.
  • Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
  • Remove steaks from skillet, cover to keep warm.
  • Discard drippings from skillet.
  • Add onions to skillet, cook and stir until tender.
  • Add sherry; stir to loosen browned bits from bottom of skillet.
  • Stir in cream and mustard; cook until thickened stirring occasionally.
  • Plate filet's and spoon sauce over each filet.

Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7

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.

FILET MIGNON IN A BRANDY DIJON SAUCE



Filet Mignon in a Brandy Dijon Sauce image

Filet mignon is my favorite steak so I have collected several recipes over the years. This sounds easy but it does call for "igniting" the brandy! Please use care!

Provided by Oolala

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons butter
2 tablespoons vegetable oil
4 filet mignon steaks, 1-1 1/4-inch thick
4 large shallots, sliced
6 tablespoons brandy
2 cups beef broth, canned
2 teaspoons Dijon mustard
fresh chives, chopped for garnish (optional)
salt and pepper

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.

Nutrition Facts : Calories 297.1, Fat 24.6, SaturatedFat 11.8, Cholesterol 46.2, Sodium 439.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.1, Protein 1.8

PEPPER-SEARED FILET MIGNON WITH DIJON MUSTARD SAUCE



Pepper-Seared Filet Mignon with Dijon Mustard Sauce image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 18

6 (10-ounce) 1 1/2-inch thick filet mignons
Coarse salt
6 tablespoons cracked black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
6 ounces pilsner beer
4 cups reduced veal stock
4 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons chopped chives
Crisp potato-eggplant tart, recipe follows
2 1/4 cups finely diced peeled eggplant
1 teaspoon coarse salt, plus more, to taste
2 tablespoons, plus 1/4 cup safflower oil
3 tablespoons minced shallots
4 large baking potatoes, like russets
Black pepper, to taste
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
  • Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
  • Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
  • Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
  • Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
  • Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
  • Preheat oven to 375 degrees.
  • Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

FILET MIGNON WITH COGNAC SAUCE



Filet Mignon With Cognac Sauce image

Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.

Provided by jovigirl

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or 3 tablespoons brandy
1/2 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9

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

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.

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