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 MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)
This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
- Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
- Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
- In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
- Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.
Nutrition Facts : Calories 591 kcal, Carbohydrate 10 g, Protein 43 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 180 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FILET MIGNON WITH MUSTARD CREAM AND WILD MUSHROOMS
These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
- 2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
- 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.
BRANDY & CREAM MUSHROOM SAUCE
Make and share this Brandy & Cream Mushroom Sauce recipe from Food.com.
Provided by Jen T
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
- Cook until mushrooms are golden brown.
- Add the brandy and cream and bring to boil.
- Turn down heat and simmer for 5minutes or until the sauce has thickened.
- Serve poured over steak, chicken or pork.
- Enjoy.
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 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 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 IN MUSHROOM WINE SAUCE
Make and share this Filet Mignon in Mushroom Wine Sauce recipe from Food.com.
Provided by Monstre Dame
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
- Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.
- Remove the mushrooms from sauce, set aside.
- Boil sauce over high heat until reduced to 1/4 cup.
- Combine sauce with mushrooms in bowl. Set aside.
- Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.
- Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.
- Add the rest of the red wine and beef consommé to the skillet. Bring to a boil. Boil for one minute.
- Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.
- Place steaks on plate and pour sauce over. Garnish with fresh thyme.
Nutrition Facts : Calories 224, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 735.9, Carbohydrate 10.4, Fiber 0.7, Sugar 0.9, Protein 4.7
FILETS WITH MUSHROOM & BRANDY CREAM SAUCE
This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings (2 cups cream sauce).
Number Of Ingredients 14
Steps:
- In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE
This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.
Provided by Kittencalrecipezazz
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
- Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
- Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
- Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
- Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
- Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
- Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
- Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
- Add/stir in the mushroom mixture.
- Season with salt and pepper.
- Return the steaks to the skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
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