Filet Mignon Steaks with Brandy Mushrooms

Confession time: Since undergoing Open Heart Surgery back in late September, I’ve been more cautious as to what goes into my body. That is not to say that I have sworn off red meats or butters or all the other “forbidden” foods health nuts say are big no-nos. I simply don’t eat a steak as often as the craving hits.

Life is about balance. Will you let your child eat a cookie? Of course you will. Will you let your child live on cookies? Of course not. Balance. That said, I have a real weakness for Filet Mignon. Part of that weakness comes from the fact that Filet Mignon is almost always served with a sauce. And I am a sucker for sauces.

I think this would make a wonderful midnight supper for a small New Year’s Eve dinner party or a romantic Valentine’s Day celebration. Or just because you deserve something extraordinary.  Now I know I shared a steak recipe with you already. But why not have more than one extra special recipe to choose from? After all, you can never have too many recipes, can you?

Filet Mignon Steaks with Brandy Mushrooms
4 beef tenderloin steaks, about ¾ inch thick (5 oz each)
½ teaspoon salt
½ teaspoon coarsely ground black pepper
½ teaspoon instant coffee granules
1 teaspoon balsamic vinegar
½ cup brandy
Nonstick cooking spray
8 oz Portobello Mushrooms, sliced (about 3 ½ cups)
1 tablespoon Smart Balance “Butter”

Place the beef on a plate. In a small bowl, combine the salt and pepper; sprinkle half of the mixture evenly over both sides of the beef and let stand 15 minutes.

Heat oven to 200 degrees.

Meanwhile, to the remaining salt and pepper compilation, add coffee granules, vinegar, and all, but 1 tablespoon of the brandy; set aside.

Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Coat mushrooms with additional cooking spray and add to skillet. Cook 5 minutes or until most of liquid is absorbed. Transfer to bowl.

Place skillet over medium high heat; heat 1 minute. Add steaks; cook for 3 minutes on each side. Reduce to medium low, turn and cook 2 minutes or until desired doneness (medium rare 145 degrees or medium 160 degrees). Place on four individual dinner plates, cover with foil, and place in oven to keep warm.

Add the brandy mixture to skillet; return to heat. Bring to a boil over medium high heat and boil 1 minute or until reduced to ¼ cup liquid. Stir in the mushrooms and cook over medium high heat 1 to 2 minutes or until most of the liquid is evaporated.

Remove from heat, stir in the remaining 1 tablespoon brandy and the spread. Spoon evenly over beef, top with additional coarsely ground black pepper, if desire, and serve immediately. Serve each steak topped with ¼ cup mushroom topping.

Suggested Sides: Asparagus and New Potatoes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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