Best 8 Grilled Filet Mignon With Brandy Mustard Sauce Recipes

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Are you looking for a special dish to impress your friends and family? Grilled filet mignon with brandy mustard sauce is a classic dish that is sure to please everyone. This tender and flavorful cut of beef is cooked to perfection and then topped with a rich and creamy sauce made with brandy, mustard, and cream. Serve it with roasted vegetables or mashed potatoes for a complete meal that will be the star of your next dinner party.

Here are our top 8 tried and tested recipes!

FILET MIGNON WITH MUSTARD SAUCE



Filet Mignon with Mustard Sauce image

Categories     Beef     Mustard     Valentine's Day     Quick & Easy     Low Cal     Dinner     Meat     Cognac/Armagnac     Anniversary     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

1 (7-ounce) filet mignon (2 inches thick)
1/2 teaspoon olive oil
1 1/2 tablespoons Cognac
1/4 cup beef broth
1/4 cup water
2 tablespoons coarse-grained mustard
1 teaspoon unsalted butter

Steps:

  • Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

FILET MIGNON WITH MUSTARD AND MUSHROOMS



Filet Mignon with Mustard and Mushrooms image

Provided by Ina Garten

Time 45m

Yield 2 servings

Number Of Ingredients 15

2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
1 tablespoon canola oil
2 1/2 teaspoons fleur de sel
1 teaspoon coarsely cracked black peppercorns
1 tablespoon unsalted butter
6 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1 tablespoon dry sherry
Kosher salt and freshly ground black pepper
2 teaspoons good olive oil
1/4 cup minced shallots
1 1/2 tablespoons Cognac or brandy
3/4 cup heavy cream
2 tablespoons Dijon mustard
1/4 teaspoon whole-grain mustard
1 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
  • Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
  • At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  • Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE



Grilled Filet Mignon with Gorgonzola Cream Sauce image

Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.

Provided by Shawn Alton

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
¾ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4 green onions, chopped

Steps:

  • Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
  • Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g

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

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.

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

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 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

Tips:

  • For the perfect medium-rare filet mignon, cook it for 6-8 minutes per side over medium heat.
  • To make sure the brandy mustard sauce is smooth, strain it through a fine-mesh sieve before serving.
  • If you don't have brandy, you can substitute white wine or beef broth.
  • For a more flavorful sauce, use a good quality Dijon mustard.
  • Serve the filet mignon with roasted vegetables or mashed potatoes for a complete meal.

Conclusion:

This grilled filet mignon with brandy mustard sauce is a classic dish that is sure to impress your guests. The tender, juicy steak is cooked to perfection and the flavorful sauce is the perfect complement. This dish is perfect for a special occasion or a romantic dinner.

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