Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce

August 15, 2014

152

Today we continue on to the meat portion of our decadence train! If you recall, yesterday I shared this recipe for lobster mac and cheese. What goes better with lobster mac and cheese than filet mignon? I mean, if you're gonna do it, do it right! I love filet mignon when it is cooked correctly. For me, correctly is medium rare to medium. This is not a steak that you want to overcook so if you are not okay with your steak being a little (or a lot) pink in the middle you might want to c

6 (8 oz.) filet mignon steaks
2 t. salt
2 t. coarsely ground black pepper
5 T. unsalted butter
2 c. sliced shiitake mushrooms (stems removed)
1 head roasted garlic, cloves separated (find instructions on how to roast garlic here - do this ahead of time!)
7 T. brandy (cognac works too)
6 T. light brown sugar
3/4 c. fat free half and half
1/4 t. salt
1/8 t. pepper

Preheat the oven to 400. Season the beef with 2 t. salt on all sides. Place the pepper in a shallow dish and dip the beef into the pepper, pressing lightly to coat on both sides of each steak. Heat 1 T....
See the full directions on my site

Nutritions

Calories
504

Sodium
1030mg
42% DV

Fat
21g
33% DV

Protein
55g
110% DV

Carbs
26g
9% DV

Fiber
7g
28% DV