Wednesday, March 27, 2013

Filet Mignon in Brandy Sauce


1 1/2 tablespoons Worcestershire Sauce
1 Teaspoon Dijon Mustard
2 Tablespoons Brandy
4 Filet Mignons (trimmed), 6 ounces each
3/4 Teaspoon salt
1/4 Teaspoon Cayenne Pepper
1 Tablespoon Butter
2 Tablespoons Pecan Oil (if you cannot find it use olice oil)
1/2 Chopped Rosemary Leaves

Combine the Worcestershire, mustard and brandy in a small bowl and wisk to blend. Set aside.
season the filets with salt and cayenne pepper. Combine the butter and the oil in a large skillet over medium-high heat. Add the filets and cook for about  minutes on each side for medium-rare. Brush the sauce over the filets and cook for a minute longer. transfer the filets to a platter and pour the pan juice over then to serve. Sprinkle the rosemary over the filets and serve.
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