I’ve been wanting to get this post done for some time now, so that next time we are craving a filet with a brandy sauce, I won’t have to spend hours finding the recipe! I’ve tried numerous sauces for filets, and while all were good, this recipe for a brandy sauce was exceptional! We all agreed it was, by far, the best we’ve ever had! The definition of filet mignon actually refers to beef, but I decided to use some venison filets from the Axis deer that TBP (Teenage Bottomless Pit) killed last fall. This dish was AWESOME! Paired with a nice Cab, it’s definitely a celebratory dish!
I don’t have a picture of the finished product (it smelled too good to stop and take photos), but here’s some really pretty pictures I captured of the cactus in bloom at the ranch. :)
Grilled Filet Mignon with Brandy Mustard Sauce
Slightly adapted from Bon Appetit Magazine
- 4 6-ounce filets mignons
- 1 tablespoon olive oil plus more for brushing
- kosher salt and freshly ground pepper
- 10 ounces sliced mushrooms (botton, crimini or stemmed shiitake; about 4 ½ cups)
- 2 shallots, finely chopped (about ½ cup)
- ½ cup brandy
- ½ cup low-salt beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme leaves
- ½ cup heavy cream
- cayenne pepper to taste
- 2 tablespoons thinly sliced fresh chives
Brush steaks with oil, and prepare them your favorite way. You can grill them on a medium-hot charcoal grill, on a gas grill set to high, or in your favorite screaming hot cast iron skillet, finished in a 450° oven. Cook to desired doneness, 5-6 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.
Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4–5 minutes. Remove skillet from heat; stir in brandy (caution: mixture may ignite). Return skillet to heat, add broth, Dijon mustard, and thyme leaves; stir to blend.
Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper and cayenne. Spoon sauce onto plates, top each with a filet and garnish with chives.