Filet Mignon w/ Mustard Cream Sauce
By CheeseDiva
Main Course in 1989 served with Buttered Green Beans and Roasted Red Potatoes.
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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
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.