Filet Mignon in Mushroom Brandy Cream Sauce
Indulge in the ultimate steakhouse experience at home with this luxurious Filet Mignon in Mushroom Brandy Cream Sauce. Perfectly seared filet mignon steaks are paired with a rich, velvety sauce made from earthy baby bella mushrooms, aromatic shallots, garlic, and a decadent splash of brandy, balanced by creamy heavy cream and savory beef broth. Finished with a touch of fresh thyme and a sprinkle of parsley, this dish strikes the perfect balance of elegance and bold flavor. Ideal for a special dinner or a romantic night in, this quick-to-prepare recipe is ready in just 45 minutes and guarantees restaurant-quality results in the comfort of your kitchen. Serve alongside creamy mashed potatoes or roasted seasonal vegetables for an unforgettable meal. Keywords: filet mignon recipe, mushroom cream sauce, brandy sauce, seared steak, gourmet dinner.
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Ingredients
- 4 pieces (6 oz each) filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (finely minced) shallot
- 2 cloves (minced) garlic cloves
- 8 ounces (sliced) baby bella mushrooms
- 0.25 cup brandy or cognac
- 0.5 cup beef broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Directions
Step 1
Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season both sides with salt and black pepper.
Step 2
Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Step 3
Sear the filet mignon steaks for 2-3 minutes per side, or until a golden-brown crust forms. For medium-rare, cook for an additional 2-3 minutes, flipping occasionally. Adjust the time for your desired doneness. Remove steaks from the skillet and let them rest on a plate tented with foil.
Step 4
In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the minced shallot and cook for 1-2 minutes until softened.
Step 5
Add the minced garlic and sliced baby bella mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has mostly evaporated.
Step 6
Carefully pour the brandy or cognac into the skillet, and using a wooden spoon, scrape any browned bits from the bottom of the pan. Simmer for 2-3 minutes to allow the alcohol to evaporate.
Step 7
Stir in the beef broth and bring the mixture to a gentle simmer. Cook for 3 minutes so the flavors meld together.
Step 8
Reduce the heat to low and pour in the heavy cream. Stir and allow the sauce to thicken slightly for 3-5 minutes. Add the fresh thyme leaves and stir to combine.
Step 9
Return the resting steaks and any accumulated juices back into the skillet. Spoon the mushroom brandy cream sauce over the steaks and warm for 1-2 minutes.
Step 10
Transfer the steaks to serving plates, spoon the sauce on top, and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1340.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2590.5 |
| Total Fat 157.2g | 0% |
| Saturated Fat 66.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 782.3mg | 0% |
| Sodium 3315.6mg | 0% |
| Total Carbohydrate 21.4g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 9.4g | |
| Protein 217.3g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 112.4mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 3959.6mg | 0% |
Source of Calories