Filets with Mushroom & Brandy Cream Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. Ingredients:
3/4 cup sliced fresh mushrooms |
3/4 cup sliced baby portobello mushrooms |
3/4 cup sliced fresh shiitake mushrooms |
3/4 cup fresh oyster mushrooms |
1-1/2 teaspoons chopped shallot |
2 tablespoons butter |
2 garlic cloves, minced |
1/2 cup brandy |
1 cup beef broth |
1/2 cup heavy whipping cream |
4-1/2 teaspoons cornstarch |
4-1/2 teaspoons water |
1/4 teaspoon salt |
4 beef tenderloin steaks (6 ounces each) |
Directions:
1. In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated.
2. Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt.
3. Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with sauce. Yield: 4 servings (2 cups cream sauce).
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