This is a recipe from the Rhododendron Cafe in Washington state. I can't resist a good filet recipe! Be sure to have all the sauce ingredients ready to go before starting the meat....it moves quickly! For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time. From Bon Appetit! I served with a delicious baked potato and salad. Prep time does not include the time needed to get your grill ready. Cooking time assumes you will cook the sauce while grilling the steaks.
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush the steaks with oil; season with salt and pepper to your taste.
Prepare all your sauce ingredients and have them lined up for use.
Grill the steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer the steaks to a plate and let rest for 5 minutes.
While the steaks are cooking, heat 1 tbsp oil in a large cast-iron skillet set on the grill alongside the steaks. Add the mushrooms and shallots to the skillet and stir until the mushrooms are tender and browned in spots and the shallots are tender, 4-5 minutes.
Remove the skillet from heat; stir in brandy (CAUTION: Mixture may ignite). Return the skillet to the grill. Add the broth, Dijon mustard, and thyme leaves; stir to blend. At this point your steaks should be ready to come off the grill to rest.
Add the cream to the mushroom mixture. Simmer until the mushroom sauce is slightly thickened, 4-5 minutes. Season the sauce to taste with salt, pepper, and cayenne.
Spoon the sauce onto plates; top each with a filet. Garnish with chives.