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Filet Mignon with Brandy Mustard Cream Sauce

August 2, 2010

So many people say they do not like filet mignon and that they prefer the other cuts.  I actually like all of the different cuts of beef and find the different cuts useful for various ways of preparing.  Although you could use this sauce on any of the cuts of beef I find this perfect for a filet.  The smooth textures and flavors meld in a consistent form.  This sauce is a step up from your every day filet mignon and would be a welcoming course for a special dinner.


Filet Mignon with Brandy Mustard Cream Sauce


  • 4 Filet Mignons
  • Salt
  • Freshly Ground Pepper
  • 2 T. Butter
  • 1/4 C. Brandy
  • 4 T. Shallots (finely chopped)
  • 1 C. Heavy Cream
  • 1/4 C. Dijon Mustard


  1. Salt and pepper the filets
  2. Melt 1 T. butter in a large skillet
  3. Sear the filets on both sides and cook as desired
  4. Pour the brandy over the meat and ignite carefully
  5. When flame dies remove the meat to a heated platter
  6. Cook the shallots in the pan drippings until soft
  7. Stir in the heavy cream and simmer until sauce thickens slightly
  8. Mix in the mustard
  9. Serve the sauce over the filets immediately

(Serves 4)

Adapted from “The Miami Herald”

5 Comments leave one →
  1. Jean Butler permalink
    October 18, 2010 11:22

    My agenda today includes digging up my shallots. I simply have to try this recipe when they’ve cured. It looks fantastic!

    • October 18, 2010 12:17

      I hope you love it, the shallots make it so interesting. It is lush, enjoy and thanks for stopping by.

  2. August 3, 2010 23:56

    Filet is my second favorite cut right aftr rib eye! The sauce sounds delicious with it!

    • August 4, 2010 22:08

      Yes, I agree Ribeyes are wonderful. I do like filets for a special presentation. I am sure you will enjoy this sauce if you decide to make it.


  1. Filete miñón con salsa de brandy y mostaza « tulomito

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