By Dr. Jenny on September 22, 2008
Photo by diner524
Photo by diner524
"DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce."
Serving Size: 1 (150 g)
Servings Per Recipe: 4
"I used the recipe for the sauce and put it over linguine and sea scallops -- delicious!"
"Nice and tasty cream sauce to go over steaks!! We didn't use fillet mignons, as we had a supply of New York Strips and Ribeye steaks in the freezer(our personal favorites). Worked out great with our steaks, but I am sure it would be great with fillets as written. For us, the tomato flavor was too prominent, so next time, I would use about 1/2 of the amount. Thanks for sharing the recipe."
"I had saved this recipe some time ago after seeing a photo in ZWT5, finally got around to making it and was not disappointed. Made it as directed and may cut back on the salt next time and it was a little salty for us, but oh so good. Served with recipe#275894 and steamed artichokes, with a glass of Washington Red, lovely dinner that DH and I will be repeating."
"10 stars! We LOVED this! I halved the sauce & rub recipe, and just made plain steaks for the kids, but hubby & I thought it was amazing! I added a little extra cognac, and a generous spinkle of cayenne, but otherwise made exactly as written! Thanks for sharing! Made for ZWT7 - Switzerland (Vivacious Violets)."
"A house full of Boogalees thought they were eating like kings and queens. Made for ZWT5."
"Excellent!! Like Dr. Jenny, we grilled our steaks on the BBQ (reserving a little fat for the sauce pan). The shallot, congnac and dijon cream sauce was wonderful, and really created an elegant finishing touch to our rubbed fillets. Thank you for a wonderful stop in France during ZWT5!"