Filets Mignons With Brandy Au Jus Recipes

FILETS MIGNONS WITH BRANDY AU JUS

Steps:

• Preheat the oven to 200°F.
• In a small bowl, stir together the water, 2 tablespoons brandy, bouillon granules, and Worcestershire sauce. Set aside.
• Lightly spray a large skillet with cooking spray. Heat over high heat. Sprinkle the salt over the beef. Cook the beef for 2 minutes on each side. Reduce the heat to medium. Cook for 2 to 6 minutes, or to the desired doneness. Transfer the beef to an ovenproof plate. Put in the oven to keep warm.
• Return the skillet (don't drain) to the heat. Increase the heat to high. Pour the brandy mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Bring to a boil. Boil for 4 minutes, or until the liquid is reduced to 1/4 cup, stirring constantly. Remove from the heat.
• Add the margarine and remaining 1/2 teaspoon brandy, stirring until the margarine has melted.
• Transfer the beef to plates. Spoon the sauce over the beef. Sprinkle with the pepper and parsley.
• (Per serving)
• Calories: 174
• Total fat: 5.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.5g
• Cholesterol: 57mg
• Sodium: 135mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 24g
• Calcium: 9mg
• Potassium: 387mg
• 3 lean meat

FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE

Steps:

• Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
• Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE

Steps:

• Heat skillet in medium high setting.
• Add olive oil and heat for about 30 seconds.
• Sprinkle steaks with salt and pepper on both sides.
• Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
• Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
• Transfer meat to a warm plate.
• Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
• Discard the garlic and add the butter and stir until melted.
• Pour over filets and garnish with parsley.

GRILLED FILET MIGNON WITH BRANDY MUSTARD SAUCE

Steps:

• Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
• Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
• Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
• Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
• Spoon sauce onto plates; top each with a filet. Garnish with chives.

FILET MIGNON WITH DIJON BRANDY SAUCE

Steps:

• Sprinkle filets with salt and pepper to taste.
• In large skillet, melt butter.
• Cook filets as desired.
• Pour brandy over meat.
• Ignite carefully.
• When flame dies, remove meat to heated platter.
• Cook onion in drippings.
• Stir in heavy cream.
• Simmer until sauce slightly thickens.
• Mix in mustard.
• Serve sauce immediately over filets.