Brandy Cream Sauce for Pan-Fried Filet Mignon

1. Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.

Potatoes

1. Heat oven to 475 degrees and adjust oven rack to the lower-middle position.
2. In a large bowl, combine the oil and thyme.
3. Toss the potatoes until they are completely coated.
4. Place potatoes on a rimmed baking sheet and bake until the potatoes are well browned and tender in the middle. About 25 minutes.

Cooking your Filet Mignon

1. Pat steaks dry with paper towel and season with salt and pepper.
2. On medium-high heat oil in skillet until water dances when flicked in it.
3. Add steaks and cook 4 to 6 minutes per side, well browned and has an internal temperature of 125 degrees (this will make the filets medium rare).
4. Let it rest for 5 minutes. Your filet mignon will finish cooking while it rests on the platter. Do not cut into filets to check and see if they're done. Allow juices to escape on their own as you want as much juice as possible to stay inside your filet until ready to eat.
5. If you like your meat medium well or well done, simply leave the fllets in the skillet for a few more minutes per side. DO NOT WASH OR WIPE YOUR SKILLET.

Making the Filet Mignon Sauce

1. Add shallots to the same skillet, making sure you lower the temperature to medium.
2. When the vegetables start to soften, add mushroom, garlic and remaining fresh thyme.
3. Cook for 7 to 10 minutes until the vegetables are lightly browned and softened.
4. Remove the skillet from the heat and then add the cream and brandy.
5. Place the skillet back onto medium heat and cook for about 6 to 8 minutes until the sauce is slightly thickened.
6. Season with salt and pepper to taste.
7. Serve steaks with sauce and potatoes. Enjoy!