1 tbsp olive oil
4 steaks (filet Mignon, 1to1-1/2
inch thick)
salt
pepper
2
cups fresh portabella mushrooms (sliced)
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1 large shallot or 2 small chopped finely
1 clove of garlic minced
1/3 cup brandy
1 cup heavy whipping cream
1 tbsp. chopped fresh Thyme
2 tbsp. butter
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Heat the olive oil in a cast
iron skillet over medium heat. Season both sides of the steaks with the
salt and pepper as desired. Add the steaks to the hot skillet and sear two
to three mins. on each side until lightly browned. Transfer to oven while
still in cast iron skillet and bake uncovered in a 375 preheated oven, 13-
minutes for medium, 10- minutes for medium rare doneness.
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Cook mushrooms, shallots,
and garlic in a skillet over medium heat until just tender. Remove from
heat and add the brandy, return to heat and simmer for 4 minutes. Add the
whipping cream and fresh Thyme, and bring just to boiling. Boil gently
about 8 minutes or until reduced to about 1 cup. Season with additional
salt and pepper if desired, finish sauce by adding butter and stir till
blended.
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Place steaks on platter, tent with foil, and let the steaks rest
for at least 5 mins. before serving.To serve, spoon the sauce over the meat with extra in a bowl to pass.
*Can also add Gorgonzola
cheese for an added twist.
Recipe adapted from Yummly
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