Grilled Filet Mignon with Brandy Mustard Sauce

By BearForce

Ingredients

• 4 6-oz. filet mignons
• 1 Tbsp. olive oil plus more for brushing
• Kosher salt and ground black pepper
• 10 oz. sliced mushrooms
• 2 shallots, finely chopped
• 1/2 cup brandy
• 1/2 cup low-salt beef broth
• 2 Tbsp. Dijon mustard
• 2 tsp. fresh thyme leaves
• 1/2 cup heavy cream
• Cayenne pepper
• 2 Tbsp. thinly sliced fresh chives

Preparation

Step 1

Brush steaks with oil; season with salt and pepper. Grill steaks and then let rest for five minutes.

Heat 1 Tbsp. oil in a large skillet. Add mushrooms and shallots and stir until tender and browned. Remove skillet from heat; stir in brandy. (May ignite). Add broth, Dijon mustard, and thyme leaves; stir to blend. Add cream; simmer until sauce is slightly thickened. Season with salt, pepper and cayenne. Spoon onto plates; top each with a filet. Garnish with chives.