Filets with Mushroom & Brandy Cream Sauce Recipe

Filets with Mushroom & Brandy Cream Sauce Recipe photo by Taste of Home

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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. —Tina Eliopoulos, Tucson, Arizona

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Filets with Mushroom & Brandy Cream Sauce Recipe

Prep: 45 min. Grill: 15 min.

Yield: 4 Servings

45 15 60

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

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.
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.
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).

Nutritional Facts 1 steak with 1/2 cup cream sauce equals 496 calories, 27 g fat (14 g saturated fat), 130 mg cholesterol, 426 mg sodium, 7 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Filets with Mushroom & Brandy Cream Sauce in Taste of Home Christmas Annual Annual 2011, p101