Tuesday, September 7, 2021

PAN SEARED FILET MIGNON WITH BRANDY SAUCE

My husband said this meal was like eating in a 5 star restaurant.  We even had a candle light dinner.  Now I have to make this a couple times a month for him.  Filet Mignon is pricey but there is no waste.  For 4 to 8 servings, I would get a beef tenderloin and cut them each 1½ inches thick.


2 (6-oz) filet mignon
½ t sea salt
2 T avocado oil or olive oil
2 sprigs rosemary, strip some from bottom of sprig, for garnish
1 clove garlic, smashed
2 T unsalted butter
1 cup beef broth or ½ packet Au Jus Gravy seasoning mix and ¾ cup water
¼ cup brandy 
1 t freshly ground black pepper

Remove filets from the refrigerator 30 minutes before cooking.
Place them on a board and trimmed of any fat.  
Season both sides with salt and set aside.

After 30 minutes, heat a 10-inch cast-iron skillet over medium-high heat.
Add oil and swirl around pan.
Place steaks in pan and sear for 4 minutes.
Turn steaks over, add rosemary sprigs, smashed garlic, butter and beef broth or ½  packet Au Jus Gravy with ¾ cup water. 
Turn off heat and add brandy.
Slowly increase heat and cook until an instant-read thermometer reads 130 degrees F for medium-rare.
Spoon juices over steaks.
Season top with freshly ground black pepper.
Remove pan from heat and let filets sit in pan for 2 to 3 minutes, (temperature will rise a few degrees).
Serve with pan juices on top and garnish with rosemary sprigs.

Serves 2 (double recipe to serve 4)




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