Meat: Grilled Filet Mignon with Brandy Mustard Sauce

By SharonE

Ingredients

• 4 6-ounce filets mignons
• 1 tablespoon olive oil plus more for brushing
• Kosher salt and freshly ground black pepper
• 10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
• 2 shallots, finely chopped (about 1/2 cup)
• 1/2 cup brandy
• 1/2 cup low-salt beef broth
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh thyme leaves
• 1/2 cup heavy cream
• Cayenne pepper
• 2 tablespoons 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 tablespoon 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 (caution: Mixture may ignite). 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.