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Filets with Mushroom & Brandy Cream Sauce

 Filets with Mushroom & Brandy Cream Sauce
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
4 ServingsPrep: 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

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Filets with Mushroom & Brandy Cream Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.