Grilled Filet Mignon With Brandy Mustard Sauce Recipes

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

BRANDY MUSTARD CREAM SAUCE

Steps:

• Pre-heat a medium sauté pan over medium-high heat. Add the olive oil and sauté the shallot until brown - about 2 minutes. Deglaze the pan by adding the brandy and scraping up any bits of brown on the bottom of the pan. Simmer and reduce the volume of the brandy by half.
• Add the chicken stock, Dijon mustard and heavy cream and whisk until smooth. Simmer gently until the sauce has thickened - about 8 minutes. (If you'd like a super smooth sauce, strain the mixture through a fine strainer to remove the shallots. Otherwise, just continue with the recipe.)
• Remove the pan from the heat, add the butter and fresh thyme and swirl until the butter has melted. Season with salt and pepper to taste and serve.

BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON

Steps:

• Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.

PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE

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.

FILET MIGNON WITH DIJON BRANDY SAUCE

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.

GARLIC-MUSTARD FILET MIGNON

Steps:

• Gather the ingredients.
• Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
• Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
• Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
• Make a tinfoil tent over filet mignon to rest the meat and keep warm.
• Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
• Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
• Add broth and bring to a slow boil. Cook for 3 minutes.
• Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
• Whisk in Dijon mustard until smooth.
• Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

EASY GRILLED FILET MIGNON

Steps:

• Gather the ingredients.
• Preheat the grill to high heat.
• Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
• Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
• Place the steaks on the grill.
• Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
• Remove from the grill and let the steaks rest for 5 minutes under foil.
• Plate with your favorite sides and a sauce or butter and enjoy.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush the steaks with oil; season with salt and pepper to your taste.
• 2. Prepare all your sauce ingredients and have them lined up for use.
• 3. Grill the steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer the steaks to a plate and let rest for 5 minutes.
• 4. While the steaks are cooking, heat 1 tbsp oil in a large cast-iron skillet set on the grill alongside the steaks. Add the mushrooms and shallots to the skillet and stir until the mushrooms are tender and browned in spots and the shallots are tender, 4-5 minutes.
• 5. Remove the skillet from heat; stir in brandy (CAUTION: Mixture may ignite). Return the skillet to the grill. Add the broth, Dijon mustard, and thyme leaves; stir to blend. At this point your steaks should be ready to come off the grill to rest.
• 6. Add the cream to the mushroom mixture. Simmer until the mushroom sauce is slightly thickened, 4-5 minutes. Season the sauce to taste with salt, pepper, and cayenne.
• 7. Spoon the sauce onto plates; top each with a filet. Garnish with chives.