Best 2 Pan Seared Filet Mignon With Brandy Or Cognac Sauce Recipes

Indulge in a culinary masterpiece with our pan-seared filet mignon, a succulent cut of beef cooked to perfection and complemented by a luscious brandy or cognac sauce. This classic dish is a testament to the art of fine dining, offering a combination of flavors and textures that will tantalize your taste buds. The tenderloin, known for its superior tenderness and marbling, is expertly seared to create a beautifully browned crust, while the inside remains juicy and flavorful. Accompanying the filet mignon is a rich and aromatic sauce made with brandy or cognac, shallots, mushrooms, and cream, creating a harmonious balance of sweetness, acidity, and umami.

**Recipes Included:**

1. **Pan-Seared Filet Mignon with Brandy Sauce:** This classic recipe showcases the perfect sear on the filet mignon, resulting in a tender and flavorful center. The brandy sauce adds a touch of sophistication and depth, making it an ideal choice for special occasions.

2. **Pan-Seared Filet Mignon with Cognac Sauce:** Similar to the brandy sauce, the cognac sauce offers a slightly different flavor profile, providing a richer and more complex taste. This variation is sure to impress your dinner guests with its elegant and refined flavors.

3. **Pan-Seared Filet Mignon with Mushroom Sauce:** For mushroom lovers, this recipe combines tender filet mignon with a savory mushroom sauce. The mushrooms add an earthy and umami flavor that perfectly complements the beef, creating a hearty and satisfying dish.

4. **Pan-Seared Filet Mignon with Béarnaise Sauce:** This classic French sauce is a perfect match for the richness of filet mignon. Made with egg yolks, clarified butter, white wine vinegar, shallots, and tarragon, béarnaise sauce adds a creamy and tangy touch to the dish.

5. **Pan-Seared Filet Mignon with Chimichurri Sauce:** For a burst of South American flavors, try this recipe that features a vibrant chimichurri sauce. Made with fresh herbs, garlic, olive oil, and red wine vinegar, chimichurri sauce brings a herbaceous and tangy kick to the tender filet mignon.

Check out the recipes below so you can choose the best recipe for yourself!

FILET MIGNON WITH COGNAC SAUCE

Filet Mignon With Cognac Sauce image

Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.

Provided by jovigirl

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (4 -6 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or 3 tablespoons brandy
1/2 teaspoon ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour

Steps:

Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.

Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9

PAN-SEARED STEAK WITH RED WINE SAUCE

Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

Tips:

Choose high-quality filet mignon steaks: Look for steaks that are at least 1 inch thick and have good marbling. This will ensure that the steaks are tender and juicy.
Season the steaks liberally: Season the steaks with salt, pepper, and any other desired seasonings before cooking. This will help to develop flavor.
Sear the steaks in a hot skillet: Sear the steaks in a hot skillet over medium-high heat for 2-3 minutes per side, or until they are browned and crusty. This will help to seal in the juices and prevent the steaks from becoming dry.
Reduce the heat and continue cooking: Once the steaks are seared, reduce the heat to medium-low and continue cooking for an additional 5-7 minutes per side, or until the steaks reach your desired level of doneness.
Make the brandy or cognac sauce: While the steaks are cooking, make the brandy or cognac sauce. This can be done by simmering brandy or cognac with shallots, mushrooms, and cream.
Serve the steaks with the sauce: Once the steaks are cooked, serve them immediately with the brandy or cognac sauce.

Conclusion:

Pan-seared filet mignon with brandy or cognac sauce is a classic dish that is sure to impress your guests. By following the tips above, you can create a delicious and memorable meal.