Pan Sauteed Filet Mignon With Caramel Brandy Mushroom Sauce Recipes
FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE
I've had this recipe for at least 20 years and finally tried it last year.......yyyyuuuummmmmmyyyy! It is definitely a 5 star recipe. The filets are cooked on the stove and finished in the oven, you won't believe how wonderful they are!!
Provided by Chef53Kathy
Categories Meat
Time 50m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
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.
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MUSHROOM SAUCE WITH BRANDY - NO RECIPE REQUIRED
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5/5 (1)Category AppetizerCuisine AmericanTotal Time 30 mins
- A great sauce can really make a dish special, and I’m always looking to find great combinations between meat and sauce. In this recipe video, I make a mushroom sauce with brandy for a filet mignon I just cooked. The technique is called a pan sauce, which can consist of just about anything, but almost always involves deglazing a pan. And while I’m using this sauce with steak, I think it goes really well with chicken and with pork, so feel free to mix it up. Recipe Overview and Keys to Success Short and fast this time, there a few things you should do to make sure your mushroom sauce turns out great:
- Use good stock – beef or chicken. The best you can buy, or make your own, I’ve got a great beef stock recipe here. Sauté the mushrooms until they are well done. I like to cook them until most of the water is evaporated, to really concentrate the flavor Don’t burn the garlic. Garlic can burn quickly in a hot pan, and burnt, it gives off a bitter taste. Watch it closely, and if needed, cool down the pan with a bit of water
- Quarter cup sautéed mushrooms 2 minced garlic cloves 1 diced shallot 2 - 3 tablespoons brandy Third cup of chicken or beef stock Half teaspoon of fresh thyme 3 tablespoons butter
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