"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Filet Mignon with Mustard Cream Sauce Recipe

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This recipe for Filet Mignon with Mustard Cream Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Aunt Ellen

Category:
Category:

Ingredients:  
Ingredients:  
Black pepper, freshly ground
2 beef filet steaks, 1 inch thick
1 T butter
T Vegetable oil
Salt
1 shallot, minced
1 T Brandy
⅓ c whipping cream
tsp Dijon mustard

Directions:
Directions:
Grind pepper generously over both sides of steaks and press in. Melt T butter with oil in heavy medium skillet over high heat. Salt steaks on one side and add to skillet salted side down. Cook until brown, about 2 minutes. Salt tops, turn and cook until second sides are brown.

Reduce heat to medium and cook to desired degree of doneness, turning occasionally, about 6 minutes for rare. Transfer steaks to heated plates and set aside.

Discard drippings from skillet. Add remaining T butter to same skillet and melt over medium heat. Add shallot and stir 1 minutes. Remove from heat and add brandy. Return to heat and bring to boil, scraping up any browned bits.

Boil until reduced to glaze. Add cream and boil until mixture begins to thicken, about 1 minutes. Stir in mustard and any juices exuded from steaks. Remove from heat. Season with salt and pepper.

Spoon sauce over steaks. Garnish with parsley.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Fantastic Friday night dinner!

Update Christmas 2008, Ellen and Cal

 

 

 

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