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Filet Mignon with Mustard Cream Sauce

Ingredients:

  • salt & freshly ground pepper
  • 2 fillet mignons
  • 1 tablespoon butter
  • 1 1/2 teaspoons olive oil 1 scallion, minced
  • 1 tablespoon brandy
  • 1/3 cup whipping cream
  • 1/2 teaspoon dijon mustard
  • fresh parsley sprigs

 

Preparation:

Grind pepper generously over both sides of steaks and press in. Melt 1/2 tablespoon butter with oil in heavy medium skillet over high heat. Salt steaks on one side and add to skillet salted side down. Cook until browned, about 2 minutes. Salt tops, turn, and cook until second sides are brown. Reduce heat to medium and cook to desired degree of doneness, turning occasionally (about 6 minutes for rare). Transfer steaks to heated plates and set aside. Discard drippings from skillet. (IMHO, I'd leave them there! They probably taste great and are mostly fat!) Add remaining 1/2 tablespoon butter to same skillet and melt over medium heat. Add shallot and stir 1 minute. Remove from heat and add brandy. Return to heat and bring to boil, scraping up any browned bits. Boil until reduced to a glaze. Add cream and boil until mixture begins to thicken, about 1 minute. Stir in mustard and any juices exuded from steaks. Remove from heat. Season with salt and pepper to taste. Spoon sauce over steaks. Garnish with parsley. 2g Carbohydrate

Submitted By: MB


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