Brandy Cream Sauce for Pan-Fried Filet Mignon
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
749 kcal
-
Course
Main Course
-
Cuisine
American
Brandy Cream Sauce for Pan-Fried Filet Mignon
Description
Brandy Cream Sauce for Pan-Fried Filet Mignon highlights filet steaks seasoned with salt and freshly ground pepper, pan-fried to a medium rare finish for tenderness and juiciness. The chicken is allowed to rest, ensuring the internal juices redistribute. The sauce is made in the same skillet using sliced shallots, mushrooms, and garlic, simmered with heavy cream and brandy to create a thick, aromatic accompaniment that captures the pan flavors.
The side of mini potatoes is roasted with intertwined flavors of vegetable oil and thyme until crisp on the outside and tender inside, achieved by baking at a high temperature. This combination of tender beef, creamy sauce, and roasted thyme potatoes makes for a well-rounded plate.
For best results, remove steaks from the fridge to bring them to room temperature before cooking and begin cooking the potatoes first so they finish simultaneously. Making the sauce in the skillet used for the steaks helps carry over the pan's flavorful fond to the sauce.
Ingredients
Potatoes
- 2 pounds potato unpeeled, cut in half, mini
- ⅓ cup vegetable oil peanut, canola, grapeseed or safflower
- 1 tablespoon thyme minced or 1 teaspoon dried leaves, fresh
Making the Filet Mignon
- kosher salt or coarse sea salt
- black pepper freshly ground if possible
- 4 ounce filet mignon 1 ½ - 2 inches thick, steaks
- ¼ cup vegetable oil peanut, canola, grapeseed or safflower
Filet Mignon Sauce
- 4 shallot sliced into thin rings
- 2 cups mushrooms sliced
- 4 garlic sliced thin, cloves
- 1 cup heavy cream
- ½ cup brandy cognac, rum, bourbon, apple or white grape juice
Instructions
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
Potatoes
- Heat oven to 475 degrees and adjust oven rack to the lower-middle position.
- In a large bowl, combine the oil and thyme.
- Toss the potatoes until they are completely coated.
- 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
- Pat steaks dry with paper towel and season with salt and pepper.
- On medium-high heat oil in skillet until water dances when flicked in it.
- 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).
- 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.
- 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
- Add shallots to the same skillet, making sure you lower the temperature to medium.
- When the vegetables start to soften, add mushroom, garlic and remaining fresh thyme.
- Cook for 7 to 10 minutes until the vegetables are lightly browned and softened.
- Remove the skillet from the heat and then add the cream and brandy.
- Place the skillet back onto medium heat and cook for about 6 to 8 minutes until the sauce is slightly thickened.
- Season with salt and pepper to taste.
- Serve steaks with sauce and potatoes. Enjoy!
Notes
- Let the steaks rest after pan-frying to allow juices to settle; the temperature will rise slightly during this time, avoiding overcooking.
- Prepare the potatoes first so they finish roasting as the steaks cook, preventing the meat from sitting for too long.
- Make the brandy cream sauce using the same skillet as the steaks to capture all pan flavors.
- Bring filets to room temperature before cooking for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 54g | 83% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 64mg | 3% |
| Potassium | 1351mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 27mg | 30% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
