PAN SAUTEED FILET MIGNON WITH CARAMEL-BRANDY MUSHROOM SAUCE
Steps:
- Preheat the oven to 400 degrees F. Season beef with salt on all sides. Place coarse pepper in a shallow dish and dip the cut sides of the filets into the pepper, pressing lightly to coat. Heat 1 tablespoon of butter in a large saute pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. While the steaks are cooking in the oven, add 1 tablespoon of the remaining butter to the same saute pan used for the steaks. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve. Remove the skillet from the heat and add the garlic cloves and 6 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks. Garnish with chopped parsley.
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Ayaan Cabdirisaaq
[email protected]The sauce is a bit too sweet for my taste.
chiamaka ogu
[email protected]I'm not sure what went wrong, but my steak turned out tough.
rayyan rashid
[email protected]This is a great recipe for a date night.
Qudratullah Ansari
[email protected]I substituted chicken for the filet mignon and it was still delicious.
Kenny Buka
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Toni Johnson
[email protected]I'm a professional chef and this recipe is one of my go-to's for a special occasion dinner.
Willie DeJesus
[email protected]I've never made filet mignon before, but this recipe made it easy. It was delicious!
Parvez Ali Lashari
[email protected]This is one of my favorite recipes. I make it all the time.
Sylvia Alfini
[email protected]I'm not a huge fan of filet mignon, but I loved this recipe. The sauce really makes the dish.
Monique Piggee
[email protected]The flavors in this dish are incredible. The sweetness of the caramel, the richness of the brandy, and the earthiness of the mushrooms all come together perfectly.
Miah Mdriyaz
[email protected]I made this dish for my in-laws and they raved about it. They said it was the best steak they'd ever had.
thavarasa satusan
[email protected]The filet mignon was cooked perfectly. It was tender and juicy.
Baijnath kewat
[email protected]This dish is perfect for a special occasion. It's fancy enough for a party, but easy enough for a weeknight meal.
Zahra kh
[email protected]I followed the recipe exactly and my sauce didn't turn out as thick as in the picture. Any suggestions?
Ray Cleaves
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The results are stunning.
Jonah Nance
[email protected]The sauce is out of this world! I could eat it on anything.
Mujeeb mengal
[email protected]I'm not usually a fan of mushrooms, but they were so flavorful in this dish. I'll definitely be making it again.
Barkatbaloch Barkatali
[email protected]This filet mignon recipe was an absolute hit with my family. The caramel brandy mushroom sauce took it to the next level.