This is one of my absolute favorite dinners. It's hard to find it in restaurants, but it's pretty easy to make at home. Plus you get to flambé, which is fun! The prep work takes a little bit of time, but it is so worth it! I started with a recipe I found on the Food Network, then tweaked it to make it my own. I typically make asparagus and either potatoes or rolls to go with the meat.
Ingredients:
4 to 6 filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 large shallot, diced
2 cloves garlic, minced
1 cup mushroom caps, sliced
1/4 cup brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup beef stock
2 teaspoons Worcestershire sauce
2 drops hot sauce
2 scallions, chopped
1 teaspoon dried parsley
Preparation:
1. Season the beef medallions on both sides with salt and pepper.
2. Melt butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side.
3. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
4. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match or lighter. When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
5. Add the beef stock and simmer for 1 minute.
6. Add the Worcestershire and hot sauce and stir to combine.
7. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
8. Remove from the heat and stir in the green onions and parsley. Serve immediately.
Ingredients:
4 to 6 filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 large shallot, diced
2 cloves garlic, minced
1 cup mushroom caps, sliced
1/4 cup brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup beef stock
2 teaspoons Worcestershire sauce
2 drops hot sauce
2 scallions, chopped
1 teaspoon dried parsley
Preparation:
1. Season the beef medallions on both sides with salt and pepper.
2. Melt butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side.
3. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
4. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match or lighter. When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
5. Add the beef stock and simmer for 1 minute.
6. Add the Worcestershire and hot sauce and stir to combine.
7. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
8. Remove from the heat and stir in the green onions and parsley. Serve immediately.