- 4
Ingredients
- 4 6 oz filets mignons
- 1 tbs olive oil plus more for brushing
- Kosher salt and freshly ground black pepper
- 10 oz sliced mushrooms
- 2 shallots, finely chopped (about 1/2 cup)
- 1/2 cup brandy
- 1/2 cup low-salt beef broth
- 2 tbs Dijon mustard
- 2 tsp fresh thyme leaves
- 1/2 cup heavy cream
- Cayenne pepper
- 2 tbs thinly sliced fresh chives
Preparation
Step 1
Prepare a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes.
Meanwhile, heat 1 tbs oil in a large cast iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy. Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend. Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper and cayenne.
Spoon sauce onto plates; top each with a filet. Garnish with chives.