This post was last updated on June 17th, 2015 at 10:32 pm

Filet Mignon with Mustard Cream Sauce
Serve with roasted potatoes or polenta and fresh steamed green beans or a salad and you will have the most amazing meal.
Servings Prep Time
6People 20Minutes
Cook Time
25Minutes
Servings Prep Time
6People 20Minutes
Cook Time
25Minutes
Ingredients
Instructions
  1. Heat a medium sized saute pan over medium high heat, and add vegetable oil and 1/2 tablespoon of butter.
  2. Lightly salt and pepper the filets.
  3. Add filets to the pan. Cook until brown, turning once.Reduce the heat and cook until you have the desired doneness, about 6 minutes for medium rare.
  4. Transfer the filets to a platter and tent it with aluminum foil. Repeat with any remaining filets.
Mustard Cream Sauce
  1. Add remaining butter to the pan and melt it over medium high heat.
  2. Add the shallots and saute for about two minutes
  3. Remove the pan from the heat and add the brandy.
  4. Return the pan to the heat and bring it to a boil, scraping off any brown bits in the pan. Continue boiling until the brandy reduces to a glaze.
  5. Add the cream and boil until the mixture begins to thicken.
  6. Add in the mustard and remove from the heat. Season with salt and pepper.
  7. Place streaks on individual plates, spoon sauce over them and garnish with some freshly chopped parsley.