Brandied Beef Fillet
Beef fillet mignon, coated with cracked pepper is pan-grilled to perfection and served with a brandied cream sauce. An elegant dish for entertaining if ever there was one!
4 beef fillet mignon steaks, cut 1-inch thick
1 tablespoon vegetable oil
Salt to taste
1 teaspoon cracked black pepper
2 tablespoons butter
1 tablespoon flour
3/4 cup beef broth
1/2 whipping cream
2 tablespoons brandy or cognac
- Brush steaks with oil. Sprinkle both sides of steaks with salt and cracked pepper; press pepper into meat.
- Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.
- Reduce heat to medium. Add butter to skillet and heat until melted, add flour and cook and stir for 1 minute. Add beef broth, cream and brandy, stirring constantly, bring to a boil and cook until thickened, about 1 to 2 minutes. Season with salt and pepper.
- Serve sauce over steak.
Makes 4 servings.
Adapted recipe and photograph courtesy of the Beef Industry Council.