Monday, January 2, 2012

Bone-In Filet Mignon with Brandy Cream Sauce

Crusted with a mixture of kosher salt, coarse ground black pepper, thyme. Then pan seared them for about a minute and a half on all sides. Then into the oven until 125F internal temp.
For the Brandy Cream Sauce:
In another pan, I sauteed minced shallots, added some merlot and reduced it. Then while the steaks were resting, I poured that into the cast iron pan with the steak drippings/fond, then deglazed with a bit of brandy, added butter and heavy cream.

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