GREY POUPON FILET MIGNON RECIPE
Explore this amazing filet mignon recipe with a creamy mustard-wine sauce. Our GREY POUPON Filet Mignon Recipe turns any old day into something special.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season steaks with pepper. Heat oil in large skillet on high heat. Add steaks; cook 2 to 3 min. on each side or until evenly browned on both sides. Cook 3 to 4 min. on medium heat or until steaks are medium doneness (160°F), turning occasionally. Remove steaks from skillet; cover to keep warm. Discard drippings from skillet.
- Add onions to skillet; cook and stir 1 min. Add sherry; cook 1 min., stirring constantly to loosen browned bits from bottom of skillet. Stir in cream and mustard; cook 5 min. or until thickened, stirring constantly.
- Serve steaks topped with the cream sauce.
Nutrition Facts : Calories 300, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 17 g
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
BRANDY MUSTARD CREAM SAUCE
This brandy mustard cream sauce takes about 10 minutes to make and is a perfect accompaniment to so many chicken, beef or pork dishes, like this air fryer Chicken Cordon Bleu recipe. From Air Fry Genius by Meredith Laurence
Provided by The Blue Jean Chef, Meredith Laurence
Categories Sauces
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 4 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PEPPER-SEARED FILET MIGNON WITH DIJON MUSTARD SAUCE
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
- Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
- Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
- Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
- Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
- Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
- Preheat oven to 375 degrees.
- Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.
FILET MIGNON WITH DIJON SAUCE
Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.
Provided by KellyMac6
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks with pepper.
- Heat oil in large skillet on high heat.
- Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
- Reduce heat to medium.
- Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
- Remove steaks from skillet, cover to keep warm.
- Discard drippings from skillet.
- Add onions to skillet, cook and stir until tender.
- Add sherry; stir to loosen browned bits from bottom of skillet.
- Stir in cream and mustard; cook until thickened stirring occasionally.
- Plate filet's and spoon sauce over each filet.
Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7
FILET MIGNON WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat.
- Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.
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
FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE
I've had this recipe for at least 20 years and finally tried it last year.......yyyyuuuummmmmmyyyy! It is definitely a 5 star recipe. The filets are cooked on the stove and finished in the oven, you won't believe how wonderful they are!!
Provided by Chef53Kathy
Categories Meat
Time 50m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- DO NOT SUBSTITUTE INGREDIENTS!
- Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
- Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
- To serve, place steaks on a warm platter and spoon the sauce over the meat.
FILET MIGNON IN A BRANDY DIJON SAUCE
Filet mignon is my favorite steak so I have collected several recipes over the years. This sounds easy but it does call for "igniting" the brandy! Please use care!
Provided by Oolala
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.
- Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.
- Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.
- Transfer steaks to a platter and cover.
- Wipe out skillet and add 2 tablespoons butter and melt over medium heat.
- Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.
- Add brandy. Ignite with a match and when flame subsides, add broth.
- Boil over high heat until syrupy, about 8 minutes.
- Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.
- Garnish with chives and enjoy.
Nutrition Facts : Calories 297.1, Fat 24.6, SaturatedFat 11.8, Cholesterol 46.2, Sodium 439.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.1, Protein 1.8
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-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
GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE
This is a recipe from the Rhododendron Cafe in Washington state. I can't resist a good filet recipe! Be sure to have all the sauce ingredients ready to go before starting the meat....it moves quickly! For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time. From Bon Appetit! I...
Provided by Lynette !
Categories Steaks and Chops
Time 30m
Number Of Ingredients 13
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.
More about "filet mignon in a brandy dijon sauce food"
GRILLED PEPPERED FILETS WITH BRANDY PEPPERCORN SAUCE
From omahasteaks.com
Calories 630Saturated Fat 16gCholesterol 140mgTotal Fat 30g
10 BEST FILET MIGNON SAUCE RECIPES - YUMMLY
From yummly.com
FILET MIGNON WITH HORSERADISH DIJON SAUCE AND CHEDDAR ...
From creative-culinary.com
Reviews 12Estimated Reading Time 3 mins
- Fill a medium size pot with cold water and one tablespoon of salt and bring to a boil. Add the potatoes and cook uncovered for 12-16 minutes, depending on the size of the potato pieces that were sliced. To test for doneness, poke with a fork. If the fork inserts easily, the potatoes are done.
- Grill the steaks to the desired sear. Remove from grill and tent with tin foil and let them rest for 3-4 minutes.
- Mound potatoes on the plate and top with a pat of butter and some of the shredded cheddar. Place the filet on top of the potatoes and dollop the filet with a heaping tablespoon or two of sauce prior to serving.
FILET MIGNON WITH MUSHROOM SHERRY DIJON SAUCE - GIVE IT ...
From giveitsomethyme.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 552 per serving
- Drizzle 2 tablespoons olive oil on both sides of the steaks. Sprinkle both sides and edges generously with salt and pepper. Set aside 45 minutes to come to room temperature.
- Meanwhile, prepare the sauce. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and shallots and cook until they’re tender and caramelized, about 5 minutes.
- Add the garlic and cook 1-2 minutes more, stirring frequently. Remove skillet from heat and stir in the sherry. (Caution: the mixture may ignite if cooking on a gas stove.)
STEAK DIANE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (1)Category BeefCuisine AmericanTotal Time 25 mins
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat and swirl to coat the pan. Add the beef medallions and sear briefly ~ 45 seconds per side. Transfer the meat to a plate and cover loosely with foil.
- Add the remaining 2 tablespoons of the butter to the pan. Add the shallots and garlic and sauté until softened, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking, stirring continually, until they are lightly browned, 3 to 4 minutes.
FILET MIGNON WITH DIJON SAUCE RECIPE - FAITHFULLY FREE
From faithfullyfree.com
Reviews 4Estimated Reading Time 2 mins
FILET MIGNON WITH DIJON BRANDY SAUCE RECIPES
FILET MIGNON W/DIJON BRANDY SAUCE
From bigoven.com
FILETS WITH MUSHROOM BRANDY CREAM SAUCE RECIPES
From tfrecipes.com
FILET MIGNON TOPPINGS - RECIPES | COOKS.COM
From cooks.com
FILETS MIGNONS WITH BRANDY CREAM SAUCE - CANADIAN LIVING
From canadianliving.com
FILET MIGNON WITH DIJON BRANDY SAUCE RECIPE - RECIPEZAZZ.COM
BRANDY CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
DIJON MUSTARD SAUCE STEAK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FILET MIGNON WITH DIJON BRANDY SAUCE RECIPE - RECIPEZAZZ.COM
STEAK DIANE SAUCE RECIPES FOR FILET MIGNON
From top40recipes.com
FILET MIGNON WITH DIJON BRANDY SAUCE RECIPE - RECIPEZAZZ.COM
DIPPING SAUCE FOR FILET MIGNON - ALL INFORMATION ABOUT ...
From therecipes.info
PAN-SEARED FILET MIGNON WITH BRANDY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
FILET MIGNON BRANDY CREAM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
FILET MIGNON WITH A1 BRANDY SAUCE RECIPES
From tfrecipes.com
SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
From foodnetwork.co.uk
FILET MIGNON WITH DIJON SAUCE - TFRECIPES.COM
From tfrecipes.com
FILET MIGNON WITH DIJON BRANDY SAUCE RECIPE - RECIPEZAZZ.COM
FILET MIGNON AND MUSHROOM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE RECIPES
From tfrecipes.com
FILET MIGNON WITH MUSTARD SAUCE AND MUSHROOMS - RECIPES - FAXO
From faxo.com
FILET MIGNON WITH MUSTARD BRANDY SAUCE | RECIPE | BRANDY ...
From pinterest.ca
FOX RECIPE BOX: PAN ROASTED FILET MIGNON WITH APPLE-DIJON ...
From snackshour.com
FILET MIGNON WITH CREAM SAUCE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GRILLED FILET MIGNON W/BRANDY DIJON MUSHROOM SAUCE - …
From youtube.com
FILET MIGNON WITH DIJON BRANDY SAUCE RECIPE - TEXTCOOK
From textcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love