Main Dishes

Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce

Shelly Redmond
August 15, 2014
112

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
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
DinnerPan FriedBeef

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