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 MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
BEST SAUCES FOR FILET MIGNON
Filet Mignon is great on it's own. But why not make it a bit better? Here are the best filet mignon sauces that are out there.
Provided by Dave Beaulieu
Categories Date Night
Time 30m
Number Of Ingredients 0
Steps:
- A seared filet mignon is, without a doubt the most tender of the steaks. It's cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender. It is also among the most lean cuts of beef, with very little inter-muscular fat or connective tissue. That lack of fat means two very important things. First, a more mild flavor; delicious, but nothing that's going to blow your socks off. And second, a proclivity to feel a bit dry while eating. Fortunately, both of those issues can be greatly improved with the addition of a filet mignon sauce aka, a steak sauce. Now, if you must, you can break out the A1. But you'd be committing a terrible sin. However wonderful, that alpha-numeric sauce may be, if you're going to pay the big bucks for a prime piece of filet mignon, learn how to cook it perfectly, then I'd really suggest that you take a bit of extra time, to come up with an equally perfect sauce. Below are some of my favorite steak sauces, which work particularly well with filet. Some are very simple. Some a bit more complex. Take note, that one thing almost all of my filet mignon sauces have in common, is a good amount of fat. As I mentioned above, since filet is so lean, it benefits from a bit of fat, like butter or cream. Leave the more acidic/tangy steak sauces for the fatty cuts, like ribeye. Best Sauces for Filet Mignon Peppercorn (Au Poivre) Sauce Perhaps the most traditional sauce for a filet and a stable for French cooking. I like to use very coarsely crushed black peppercorns, cooked with a bit of shallot and cognac, and then finished with some cream. Béarnaise Sauce Another French sauce, béarnaise has shallots and tarragon as its main flavor components, which are then turned into a thick creamy sauce with the addition of egg yolk and butter. If I don't have the time to make the real deal, I "cheat" a bit by making a simple tarragon butter. Rosemary Butter Sauce Maitre 'd butters got very popular in the 80's. They are a simple combination of butter and "something". In this case, I finely chop some rosemary and mix it with the butter. Slathering some on a just-cooked filet mignon, letting it melt all over as the steak rests, is a terrific way to add flavor. Blue Cheese Sauce or Crust There are a few different ways to add blue cheese to a filet. The salty, tangy, fatti-ness of the cheese matches perfectly with the lean meat flavors. I usually mix a bit of butter and blue cheese together and allow it to melt onto the steak after cooking, but making a sauce with some cream, or adding some bread crumbs and making a topping during the last few minutes of cooking are also great options. Bordelaise - Red Wine Sauce Red wine & filet mignon go wonderfully well together. So a sauce with a good Bordeaux (cabernet and/or merlot grapes) at its heart is a perfect match. For this sauce, reduce a cabernet based wine with some good beef stock and shallots. Finish with some fresh butter to thicken. Awesome!
FILET MIGNON WITH EASY PAN SAUCE
Filet mignon with a quick, simple pan sauce makes a special meal that's ready in 20 minutes. Perfect for date night, or double the amount of filet for a small dinner party or special family meal. (You can keep the pan sauce amounts the same when doubling the meat.)
Provided by Carolyn Gratzer Cope
Categories Beef
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F with a rack in the center.
- Pat filets dry with paper towels and season with salt and pepper.
- Heat a 12-inch cast iron pan over high heat until very hot. Carefully pour in oil and coat bottom of pan by swirling or spreading with a spatula.
- Place filets in pan and cook undisturbed for three minutes to sear. Flip once and cook two minutes more.
- Transfer pan to oven and cook just until meat reads 125°F on an instant read thermometer inserted into the center. Depending on thickness this will take from 2 to more than 5 minutes, so check early and often. The filet will continue to cook off the heat, so pulling it out of the pan at 125°F (or even a little before, if you like), will yield a beautiful, true medium-rare (130°) finished product
- Transfer filets to a cutting board to rest while you make the pan sauce.
- If pan contains any cooking oil, pour it off, but it probably won't.
- Back on the stovetop, add 1 tablespoon butter to hot pan and carefully swirl to melt. (You can be slow to turn the heat on under the burner, since the pan will be very hot. When you do - sometime after you add the shallot and herbs - turn it to medium.) Add shallot, rosemary, and thyme and cook, stirring frequently, until shallot softens, about two minutes.
- Add wine and mustard and stir to incorporate any browned bits on the bottom of the pan. Simmer for 2 to 3 minutes, until liquid is reduced by about half.
- Off the heat, swirl in remaining butter, along with any juices that have accumulated while the meat rests. Taste for salt and pepper.
- Serve filets whole or sliced, as you like, with pan sauce spooned overtop. You can leave herbs in the pan or, if you like, pick off a few of the rosemary and thyme leaves and serve with the sauce.
Nutrition Facts : Calories 464 calories, Carbohydrate 3.9 grams carbohydrates, Fat 28 grams fat, Fiber 0.5 grams fiber, Protein 39.4 grams protein
PERFECT FILET MIGNON WITH BEARNAISE SAUCE
Perfectly medium rare steaks with buttery bearnaise sauce that are perfect for date night.
Provided by Cheryl Malik
Categories Condiment Dinner Main Course
Number Of Ingredients 10
Steps:
- Make the steaks: Liberally season both sides of the steak with salt and pepper to taste. Place on a wire rack over a baking sheet. Let sit at room temperature for at least 30 minutes. If letting stand for more than 1 hour, keep in refrigerator, then remove and let stand for 30 minutes.
- For the bearnaise: Boil vinegar, wine, and shallots, with 1/3 of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain mixture and let cool.
- Whisk the egg yolks in the same saucepan over very low heat until thickened. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 additional tablespoon of cold butter and add the rest of the tarragon.
- Blend everything in a blender. Add in the 3/4 cups of melt butter drop by drop until the bearnaise sauce is thickened.
- Preheat the oven to 250º F. Insert an internal thermometer with probe and place steaks on pan in oven. Cook until internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove from oven.
- Heat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Carefully place steaks in skillet and sear on one side for 30 seconds. Add remaining butter and flip steak, searing other side for 30 seconds. Remove from skillet and serve with bearnaise sauce.
Nutrition Facts : Calories 947 kcal, Carbohydrate 4 g, Protein 35 g, Fat 87 g, SaturatedFat 46 g, Cholesterol 387 mg, Sodium 499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FILET MIGNON WITH DIJON BRANDY SAUCE
Make and share this Filet Mignon With Dijon Brandy Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle filets with salt and pepper to taste.
- In large skillet, melt butter.
- Cook filets as desired.
- Pour brandy over meat.
- Ignite carefully.
- When flame dies, remove meat to heated platter.
- Cook onion in drippings.
- Stir in heavy cream.
- Simmer until sauce slightly thickens.
- Mix in mustard.
- Serve sauce immediately over filets.
PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE
Make and share this Pan-Seared Filet Mignon With Brandy or Cognac Sauce recipe from Food.com.
Provided by Oolala
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat skillet in medium high setting.
- Add olive oil and heat for about 30 seconds.
- Sprinkle steaks with salt and pepper on both sides.
- Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
- Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
- Transfer meat to a warm plate.
- Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
- Discard the garlic and add the butter and stir until melted.
- Pour over filets and garnish with parsley.
Nutrition Facts : Calories 165.3, Fat 13.7, SaturatedFat 6.2, Cholesterol 22.9, Sodium 3.2, Carbohydrate 0.5, Fiber 0.1, Protein 0.2
FILET MIGNON WITH A.1. BRANDY SAUCE
Get out the A.1. Sauce, the brandy and the filet mignons to make the kind of dish you usually only get at your favorite steakhouse.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, one steak each.
Number Of Ingredients 9
Steps:
- Heat oil in large saute pan on medium-high heat. Add steaks; cook 3 to 4 min. on each side or until seared on both sides.
- Add garlic, shallots, brandy and pepper; stir. Simmer 1 min. Add steak sauce and butter; stir until butter is melted. Cook until steak is cooked through (160ºF) and sauce just starts to boil.
- Serve steaks topped with the sauce. Garnish with arugula.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE
Categories Mustard Fourth of July Father's Day Backyard BBQ Dinner Meat Brandy Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
- Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
- Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
- Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
- Spoon sauce onto plates; top each with a filet. Garnish with chives.
PAN SAUTEED FILET MIGNON WITH CARAMEL-BRANDY MUSHROOM SAUCE
Steps:
- Preheat the oven to 400 degrees F. Season beef with salt on all sides. Place coarse pepper in a shallow dish and dip the cut sides of the filets into the pepper, pressing lightly to coat. Heat 1 tablespoon of butter in a large saute pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare. While the steaks are cooking in the oven, add 1 tablespoon of the remaining butter to the same saute pan used for the steaks. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve. Remove the skillet from the heat and add the garlic cloves and 6 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks. Garnish with chopped parsley.
FILET MIGNON WITH A.1. BRANDY SAUCE
Make tonight a special event with this pan-seared filet mignon in an A.1. brandy sauce.
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in large saute pan on medium-high heat. Add steaks; cook 3 to 4 minutes on each side or until seared on both sides.
- Add garlic, shallots, brandy and pepper; stir. Simmer 1 minutes. Add steak sauce and butter; stir until butter is melted. Cook until steak is cooked through (160 degrees F) and sauce just starts to boil.
- Serve steaks topped with the sauce. Garnish with arugula.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 4 g, Cholesterol 97.1 mg, Fat 18.6 g, Fiber 0.4 g, Protein 32.9 g, SaturatedFat 6.2 g, Sodium 187.3 mg, Sugar 1.2 g
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