Filet Mignon In Mushroom Brandy Cream Sauce – a delicious recipe with olive oil, filet, salt, pepper, fresh mushrooms, green onions. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
DO NOT SUBSTITUTE INGREDIENTS!
2
Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
3
Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
4
To serve, place steaks on a warm platter and spoon the sauce over the meat.
606
kcal
Calories
49
g
Fat
10
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 filet mignon steaks, 1 inch thick, salt, pepper, and more.
Yes, Filet Mignon In Mushroom Brandy Cream Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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