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Filet Mignon with Brandy Mustard Cream Sauce

Source of Recipe

Gourmet Ranch


Recipe Introduction

Chef Helmut

List of Ingredients

4 beef tenderloin steaks cut 1 to 1-1/4 inches thick
4 Tbsp. butter
4 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 cup brandy
1 cup whipping cream




Recipe

Melt butter in a skillet over medium-high heat. Cook steaks 5 minutes per side for medium-rare. Remove steaks to a warm platter or individual plates. Add mustard and Worcestershire sauce to the skillet. Season with pepper and stir to combine ingredients. Remove the skillet from the heat. Add the brandy and light with a match to flame. When the flames cease, return the skillet to the heat. Add the cream and boil for about 2 minutes until reduced to a thin sauce. Pour over the steaks and serve.

Serves 4.