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A big hit with all our company tonight. The only thing I could add to this would be to take the juices that come from the sitting cooked steaks and pour that into the cream mixture after sauting the mushrooms and let that simmer just enough to thicken up slightly. Oh - and definitely do option 1. We used a Remy Martin Cognac and it was yummy.

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Beautiful BC April 06, 2008

Very delicious! Special dinner for the holiday. I got rave reviews- said I should open my own restaurant bc the meat was cooked perfectly (med-rare for us). I seared the filets for 2 min then turned the temp down to Med low next 6 min. Turned the filets over and did the same to other side. Let the meat "rest" under foil tent while preparing sauce. Left out Mushrooms for a picky eater, and I used brandy instead of cognac. Out of whipping cream-used half &half and thickened with cornstarch mixed w/water. YUM!

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kcs January 01, 2008

Had the neighbors over for end of summer dinner. Wonderful flavors and was a big hit. Great recipe no changes made. Thanks

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-GEORGE- October 01, 2007

What a wonderful treat we had for dinner! I splurged and made this for myself and DH using 4 filets, unsalted butter, and beef broth instead of brandy. DH had medium and I butterflied by filet mignon for well done. The mushrooms are so very good in the cream sauce! This would be very nice to make for a special occasion or dinner party!

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lauralie41 July 09, 2006

I served these wonderful filets for Christmas Dinner. We enjoyed this so much and the recipe is worthy of more than 5 stars. The mushroom sauce is divine btw and yes I used the cream. Thank you Kate for posting this treasure!

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Susie D December 26, 2005
Tournedos Au Poivre Et Champignons(Filet Au Poivre W/Mushrooms)