Filet Mignon w/ Mustard Cream Sauce

By CheeseDiva

Main Course in 1989 served with Buttered Green Beans and Roasted Red Potatoes.

Ingredients

• 2 tablespoons butter
• 2 (8 ounce) beef tenderloin steaks, 1 1/4 inch thick
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon minced shallot
• pepper
• 1 ⁄4 cup brandy
• 1 ⁄2 cup whipping cream

Details

Adapted from saveur.com

Preparation

Step 1

Melt butter in heavy, cast-iron skillet over medium-high heat.
Add steaks and cook to desired doneness, about 4 minutes per side for rare.
Add mustard, Worcestershire Sauce and shallot to skillet.
Season with pepper.
Add brandy and ignite.
When flames subside, return to heat.
(or just cook down a couple of minutes) Transfer steaks to plates.
Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
Pour over steaks and serve.