Grilled Filet Mignon with Brandy Mustard Sauce
- 4 6-ounce filets mignons
- 1 tablespoon olive oil plus more for brushing
- Kosher salt and freshly ground black pepper
- 10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
- 2 shallots, finely chopped (about 1/2 cup)
- 1/2 cup brandy
- 1/2 cup low-salt beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1/2 cup heavy cream
- Cayenne pepper
- 2 tablespoons thinly sliced fresh chives
- Produce
- Chives, fresh (2 tablespoons)
- Mushrooms (10 ounces)
- Shallots, finely chopped (about 1/2 cup) (2)
- Thyme, fresh leaves (2 teaspoons)
- Meat
- 6-ounce filets mignons (4)
- Canned Goods
- Beef broth, low-salt (1/2 cup)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- Cayenne pepper (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil plus more (1 tablespoon)
- Dairy
- Heavy cream (1/2 cup)
- Beer, Wine & Liquor
- Brandy (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 19, 2012 (9 months ago).
33 people saved this recipe.
