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Valentine’s Day Dinner Sautéed Filet Mignon with Caramel-Brandy Mushroom Sauce

Valentine’s Day Dinner Sautéed Filet Mignon with Caramel-Brandy Mushroom Sauce
Valentine’s Day Dinner Sautéed Filet Mignon with Caramel-Brandy Mushroom Sauce

If you’re not in the mood to out this Valentine’s Day and would rather cook at home with your honey instead. Whatever the case may be, if you’re looking for a delish dinner for two, I’ve got your back. I’d suggest serving this dish with sautéed asparagus, cooked al dente and seasoned to-taste with fresh-cracked pepper and salt.

What You Need:

(Makes: 2 servings)

2 filet mignons (8-ounce)

1 teaspoon of kosher salt

1 teaspoon of coarsely cracked black pepper

2 & 1/2 tablespoons of unsalted butter

1 cup of shiitake mushrooms, sliced

1/2 head of roasted garlic, cloves separated and peeled

3 & 1/2 tablespoons of brandy

3 tablespoons of light brown sugar

1/4 cup, plus 2 tablespoons of heavy cream

1/8 teaspoon of salt

A Pinch of freshly ground black pepper

Garnish: 1 tablespoon of parsley leaves, chopped

What to Do:

STEP 1) Pre-heat the oven to 400 degrees. Season the beef with salt on all sides. Place coarse pepper in a shallow dish and dip the cut sides of the filets into the pepper, pressing lightly to coat.

STEP 2) Heat a 1/2 tablespoon of butter in a large sauté pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare.

STEP 3) While the steaks are cooking in the oven, add 1/2 tablespoon of the remaining butter to the same sauté pan used for the steaks. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve.

STEP 4) Remove the skillet from the heat and add the garlic cloves and 3 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 1 tablespoon of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining 1/2 tablespoon of brandy. Serve immediately over warm steaks. Garnish with chopped parsley.

STEP 5) Happy Valentine’s Day & Enjoy!

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