Filets with Mushroom & Brandy Cream Sauce Recipe

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

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Grill: 15 min.

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

Nutritional Facts

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

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

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