Grilled Filet Mignon With Brandy Mustard Sauce
☆☆☆☆☆ 0 votes0
46 oz filet mignons
1 Tbspolive oil, plus more for brushing on steaks
·kosher salt, to taste
·black pepper, coarsely ground to taste
10 ozmushrooms, sliced (button, crimini, or stemmed shiitake..about 4 1/2 cups)
2shallots, finely chopped (about 1/2 cup)
1/2 cbeef broth, low sodium
2 Tbspdijon mustard
2 tspfresh thyme leaves
1/2 cheavy cream
2 Tbspfresh chives, thinly sliced
How to Make Grilled Filet Mignon With Brandy Mustard Sauce
- 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.