Indulge in a culinary masterpiece with our pan-sauteed filet mignon, a prime cut of beef tenderloin expertly seared to perfection. This succulent dish is elevated by a luscious caramel brandy mushroom sauce, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. Accompanying the filet mignon is a medley of roasted vegetables, each carefully selected to complement the main course. Roasted baby potatoes, with their crispy exteriors and fluffy interiors, provide a hearty and comforting base. Baby carrots, caramelized to perfection, add a touch of natural sweetness. Rounding out the vegetable ensemble are tender green beans, their vibrant color adding a pop of freshness to the plate. This exceptional dish is sure to impress your dinner guests or make a special occasion truly memorable.
Let's cook with our recipes!
BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON
This brandy cream sauce for steak never ever disappoints. It's so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I'm also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.
Provided by Karin and Ken
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
Nutrition Facts : Calories 749 kcal, Carbohydrate 45 g, Protein 9 g, Fat 54 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 68 mg, Sodium 64 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 32 g, ServingSize 1 serving
FILET MIGNON WITH MUSTARD AND MUSHROOMS
Provided by Ina Garten
Time 45m
Yield 2 servings
Number Of Ingredients 15
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.
FILETS MIGNONS WITH MUSHROOM SAUCE
Categories Beef Mushroom Sauté Quick & Easy Steak Bacon Brandy Winter Anniversary Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
- In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm.
- Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and sauté filets mignons 4 minutes. Sear sides slightly and turn filets over. Sauté 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.
FILET MIGNON WITH MUSHROOMS
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Provided by Brian Wren
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g
FILET MIGNON WITH MUSTARD SAUCE
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
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.
Tips:
- Tenderize the Filet Mignon: To ensure a tender and juicy filet mignon, use a meat mallet or the back of a heavy knife to gently pound the steaks to an even thickness. This helps break down the muscle fibers, resulting in a more tender texture.
- Season the Steaks Generously: Don't be shy with the seasoning! Season the filet mignon steaks liberally with salt and pepper, ensuring that both sides are evenly coated. This enhances the natural flavors of the meat and creates a savory crust.
- Use Clarified or High-Heat Cooking Oil: When pan-searing the steaks, use clarified butter or a high-heat cooking oil like grapeseed or avocado oil. These oils can withstand high temperatures without burning, ensuring a perfectly seared and flavorful steak.
- Sear the Steaks in Batches: If cooking multiple steaks, sear them in batches to avoid overcrowding the pan. This ensures that each steak gets an even sear and cooks evenly throughout.
- Let the Steaks Rest: Once seared, allow the steaks to rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Make the Caramel Brandy Mushroom Sauce While the Steaks Rest: Use the time while the steaks are resting to prepare the delicious caramel brandy mushroom sauce. This sauce adds a rich and savory flavor to the dish.
- Garnish and Serve: Before serving, garnish the seared filet mignon steaks with fresh herbs like thyme or rosemary. Serve immediately with the warm caramel brandy mushroom sauce on top.
Conclusion:
Pan-seared filet mignon with caramel brandy mushroom sauce is an elegant and flavorful dish that is perfect for special occasions or a romantic dinner. The tender and juicy filet mignon steaks, paired with the rich and savory sauce, create a symphony of flavors that will impress your taste buds. Follow these tips and you'll be able to recreate this restaurant-quality dish in the comfort of your own home. So, gather your ingredients, fire up the stove, and indulge in this culinary masterpiece!
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