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!!

• Ready In: 50 mins
• Serves: 4
• Yields: 4 steaks

Ingredients

• 1  tablespoon olive oil
• 4  filet mignon steaks, 1 inch thick
•  salt
•  pepper
• 2  cups fresh mushrooms, sliced
• 2  green onions, bias sliced in one inch pieces
• 1⁄3 cup brandy
• 1  cup heavy whipping cream
• 2  tablespoons butter

Directions

1. DO NOT SUBSTITUTE INGREDIENTS!
2. 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.
3. 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.
4. To serve, place steaks on a warm platter and spoon the sauce over the meat.