Filet Mignon In A Brandy Dijon Sauce

1. 1

   Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat.

2. 2

   Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side.

3. 3

   Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare.

4. 4

   Transfer steaks to a platter and cover.

5. 5

   Wipe out skillet and add 2 tablespoons butter and melt over medium heat.

6. 6

   Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute.

7. 7

   Add brandy. Ignite with a match and when flame subsides, add broth.

8. 8

   Boil over high heat until syrupy, about 8 minutes.

9. 9

   Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks.

10. 10

    Garnish with chives and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.