Filet Mignon with Mustard Brandy Sauce
Prep time
Cook time
Total time
Is anything better than a perfectly cooked, buttery, rich, melt in your mouth, filet mignon? Yes! Filet mignon with mustard brandy sauce! This is so easy and so elegant, just grill your filets, and make a quick sauce with shallots, mushrooms, brandy, beef broth, and Dijon mustard, stir in a little cream and voila!
Author: Ruth Guerri
Recipe type: Beef
Serves: 4
Ingredients
- 4 (6-ounce) filets mignons
- 1 tablespoon of olive oil plus more for brushing
- kosher salt and freshly ground black pepper
- 10 oz of mushrooms, sliced (cremini or button)
- 2 shallots, finely chopped
- ½ cup of brandy
- ½ cup of beef broth
- 2 tablespoons of Dijon mustard
- 3 fresh thyme sprigs
- ½ cup of heavy cream
- salt to taste
- 2 tsp of chives, sliced
Instructions
- Start by making a medium-hot fire in your bbq pit or heat a gas grill to high. Brush the filets with a little olive oil and season with salt and pepper.
- Grill the steaks for 5 – 6 minutes per side for medium-rare. Remove them from the grill and let rest.
- Now, heat 1 Tbs of oil over medium/high heat in a large heavy skillet, cast iron if you have one, add the shallots and mushrooms and cook for 4 - 5 minutes.
Remove the skillet from the heat and stir in the brandy, careful, it may flame up briefly. 
Return the skillet to the stove and add the beef broth, Dijon, and the thyme sprigs, stir to blend.
- Pour in the cream and simmer until the sauce thickens, 4 – 5 minutes. Taste and add salt if needed and remove the thyme sprigs
- To serve, Plate the filets, spoon on some of the luscious sauce and sprinkle on the chives. Bon Appetit!
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