Prep 25 mins
Cook 0 mins
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!
- 6 tablespoons butter
- 2 tablespoons vegetable oil
- 4 filet mignon steaks, 1-1 1/4-inch thick
- 4 large shallots, sliced
- 6 tablespoons brandy
- 2 cups beef broth, canned
- 2 teaspoons Dijon mustard
- fresh chives, chopped for garnish (optional)
- salt and pepper
- 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.