Filet Mignon With Mustard Cream Sauce

By SallySmo

Ingredients

• Fresh ground pepper
• 2 1 1/4” thick filet mignon steaks
• 1 Tbsp butter
• 1/2 Tbsp oil
• Salt
• 1 shallot or green onion, minced
• 1 Tbsp brandy
• 1/3 C whipping cream
• 1/2 tsp Dijon mustard

Preparation

Step 1

Grind pepper generously over both sides of the steaks and press in. Melt 1/2 Tbsp butter with oil in a heavy skillet over high heat. Salt steaks on 1 side and add to skillet, salted side down. Cook until brown, about 2 minutes. Salt tops, turn and cook until second side is brown. Reduce heat to medium and cook to desired degree of doneness. Set aside.

Discard drippings from skillet. Add remaining 1/2 Tbsp butter to same skillet and melt over medium. Add onions and stir for one minute. Remove from heat and add brandy. Return to heat and bring to a boil, scraping up browned bits. Boil until reduced to glaze. Add cream and boil until thickens. Stir in mustard and juices from steak. Remove from heat. Season with salt and pepper. Spoon sauce over steaks.

-Sally Smolenski