Filet Mignon with Brandy-Cream Sauce
What You Need
1 tablespoon olive oil
2 filet mignon steaks, 6 - 8 ounces each
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions, thinly sliced
1/3 cup brandy
1 cup whipping cream
Preheat oven to 400 degrees.
Heat olive oil in a large skillet over medium heat. Sprinkle both sides of steaks with salt and ground pepper. Add the steaks to hot skillet and cook for 2 minutes on each side or until brown. Transfer to a baking dish. Bake the steaks, uncovered, in a 400 degree oven for 10 to 13 minutes for medium-rare doneness (145 degree F).
In the same skillet used to brown the steaks, cook mushrooms and onions over medium heat until tender. Remove the pan from heat; add brandy. Return to heat and simmer, uncovered for about 4 minutes or until most of the liquid is evaporated. Add whipping cream and bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
Place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 servings.