This brandy cream sauce for steak never ever disappoints. It’s so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I’m also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.
Filet mignon with sauce is one of my favorite meals. It’s easy to make for a special occasion or holiday meal but can also be a simply nice dinner any day of the week.
What makes this recipe for filet mignon in a pan so amazing is the sauce. Who knew that combining a few simple ingredients makes a savory, umami-packed brandy sauce that tastes great with a perfectly cooked steak.
If you enjoy cooking up beef using some other cooking methods, try this air fryer ribeye steak, my favorite smoked steak recipe,this no-fuss, slow cooker roast beef or our Air Fryer Filet Mignon.
Need some side dish inspiration for your steak with brandy sauce? Try these over-the-top volcano potatoes for special occasions or some steak fries for a laid-back dinner.
Ingredients
There are three different components for making this dish. The potatoes, the filet mignon sauce, and the steak in a pan.
The beauty of this recipe is that you can mix and match as you prefer and really use each component alone when desired.
Potatoes
- Potatoes: I prefer using mini potatoes for making this recipe. They don’t require any peeling and all you need to do is simply cut them in half to help them cook a little faster.
- Vegetable oil: Excess oil on your baking sheet at high temperatures can cause your oven to possibly smoke. Use a neutral flavored oil with a high smoke point to avoid this potential problem such as canola, peanut, grapeseed or safflower oil.
- Herbs: For the best flavor use fresh thyme or you can use one teaspoon of dried thyme instead.
Pan-Fried Steak
- Salt: A coarse ground sea salt or kosher salt is the best for making pan-fried steak.
- Pepper: Use freshly ground if possible for the best flavor.
- Steaks: Choose similar-sized filet mignons in both thickness and weight. You can also buy a beef tenderloin and cut your own steaks.
Brandy Cream Sauce
- Shallots and garlic: These delicate aromatics provide the foundation for the flavors in this sauce.
- Mushrooms: Simple button mushrooms work fine or you can opt for cremini, or brown mushrooms, which have a bit more flavor.
- Heavy cream: The higher fat content in heavy cream makes the brandy mushroom sauce rich and creamy.
- Brandy: This distilled liquor is made from white or fermented fruit juices.
What is Filet Mignon?
It's an expensive, boneless cut of beef that is usually sold in one to two-inch thick cuts. It’s known for being super tender, but because it’s boneless and contains less fat, it is often not as flavorful as bone-in steaks or other cuts of beef with more marbling.
To add more flavor, the filets are commonly wrapped in bacon or served with a special filet mignon sauce, like the one in this recipe, or a compound or herbed butter such as this Bacon Butter.
What Part of the Cow is Filet Mignon?
This cut is usually taken from a heifer or steer and from the smaller end of the tenderloin located alongside the spine, backbone, and ribs.
Is Beef Tenderloin the Same as Filet Mignon?
Yes, it is commonly referred to as beef tenderloin and it's the same thing.
Beef tenderloin can be purchased whole or already cut up into steaks and labeled as filet mignon. If you can afford to buy the whole tenderloin, freezing the unused steaks in portions can be a money saver since you will likely pay less per pound.
Given that beef tenderloin is so expensive, it’s also a good idea to watch for it to go on sale and stock up then.
Substitutions
- Brandy: If you don’t have brandy, you can always substitute an equal amount of rum, cognac, or bourbon.
- Herbs: Swap out the thyme with basil, rosemary, tarragon or even parsley.
- Steaks: Any steak with work so you can choose your favorite. You will need to adjust the cooking depending on the thickness of the steak you choose.
- Heavy cream: You can also use half and half or whole milk but the sauce will be less creamy.
How to Cook Filet Mignon in a Pan
If you want to make the best filet steaks, one of the most simple and important techniques is to pan fry it on your stove.
Pan-fried filet mignon cooks so fast, it not only makes a wonderful weeknight meal, it's fancy enough for entertaining.
Before we get to the steak, the first step in making this dish is to get the potatoes cooking.
- Place the potatoes in a large bowl, add the oil and fresh thyme. Toss until they are completely coated.
- Spread the potatoes on a rimmed baking sheet and bake until the potatoes are well browned and tender in the middle.
- While the potatoes are cooking, pat dry steaks with a paper towel and season with salt and pepper.
- Heat oil in a skillet over medium-high heat. Add the steaks and cook until they are browned and have an internal temperature of 125 degrees (medium-rare).
- Transfer to platter and tent loosely with foil. Move on with making the sauce.
How Do You Use the Touch Method to Tell If Your Steak is Done?
Using the "touch" method to tell if your filet mignon or any steak is cooked is done by simply pressing the top of the meat.
- Rare: The steak feels soft, mushy and leaves a finger imprint that stays.
- Medium rare: It will be soft and when pressed, will slightly recoil or spring back when you remove your finger.
- Medium well: It feels firm to the touch.
Another simple way of telling how well your steak is cooked is by pressing the palm of your hand just below your thumb.
- Raw: With your hand held with all the fingers open, it will feel fleshy and soft. That's what a raw steak feels like.
- Rare: Press your thumb and pointer finger together and with your other hand, feel the same spot again. Notice it feels a little firmer than it did when your fingers weren't touching? That's what a rare steak feels like to the touch.
- Medium rare: With your thumb and middle finger touching, feel that spot on your hand becoming firmer. That's what a medium rare steak feels like.
- Medium: Try touching your thumb to your ring finger and notice the same spot is firmer again. You guessed it! That's how a medium steak feels.
- Well done: Touch your thumb to your baby finger and the same spot will feel firm. That, my friend, is what well done feels like.
It is shocking how accurate this test really is. When the opportunity arises, I urge you to check it out.
How to Make Brandy Steak Sauce
While it may cost a little more to make than other sauces, consider it a treat as brandy cream is truly the secret sauce of this filet mignon recipe.
The brandy cream sauce is flavored with mushroom and shallots and is perfect poured over the potatoes and steak for one classy, sassy meal!
- Use the same pan you used to cook the steaks. Reduce heat to medium and add shallots.
- As they begin to soften add mushrooms, garlic and one teaspoon of thyme.
- Cook until softened and lightly browned; 7 to 10 minutes. Remove the veggies from the pan and set aside.
- Remove the skillet from the heat add the brandy to the pan followed by the cream.
- Return the sauce to the heat, stir to pick up any bits stuck to the pan from cooking the steak and veggies.
- Add the veggies back to the skillet and cook on low heat for 6 to 8 minutes on medium until the sauce is slightly thickened.
- Season with salt and pepper to suit your taste.
- When the sauce is ready, serve it up with the cooked potatoes and steaks.
Variations
- Non-alcoholic: If you prefer to cook without alcohol, apple juice and white grape juice make a good swap.
- Don't like mushrooms? Skip them and make the sauce following the same instructions.
What to Serve With Filet Mignon
There are so many filet mignon sides that would make this pan-fried steak recipe with brandy cream sauce shine.
One of my favorites are the delightful potatoes in the recipe. They cook up so crispy on the outside, soft on the inside, and can be made in less than 30 minutes.
- Other Potato Recipes: Try it with my famous volcano potatoes, mashed potato casserole, or smashed potatoes.
- Other Side Dishes: While steak and potatoes are a match made in heaven, you can also serve it up with rice or a lower carb option such as cauliflower casserole.
- Vegetables: Make other vegetables of your choosing like carrots, green beans, spinach, broccoli, asparagus, cauliflower, fried onions, mushrooms.
- Salad: Add on a salad such as a simple Caesar, garden salad, coleslaw, or cucumber and onion.
How to Use Brandy Cream Sauce
You're going to love this sauce so much, you will want to put it on everything!
- Top your veggies: Drizzle brandy cream or cognac steak sauce over everything from asparagus to brussels sprouts to beans to broccoli!
- Pasta sauce: Turn it into a pasta sauce by adding to your favorite shaped cooked pasta.
- Other meats: It works with skillet pork chops, air fryer chicken and so other simple main course preparations.
Perfect Steak Temperature Guide
Since the temperature of the beef will continue to rise even after the steak is removed from the heat, you could end up with a slightly overcooked steak.
Here’s a guideline for what temperature you should use to remove from the heat to get the correct final internal temperature.
| Degree of Doneness | Final Internal Temperature | Remove from heat at |
| Rare | 130 degrees | 120 degrees |
| Medium Rare | 135 degrees | 125 degrees |
| Medium | 145 degrees | 135 degrees |
| Medium Well | 150 degrees | 140 degrees |
| Well Done | 160 degrees | 150 degrees |
If you are looking for a more detailed guide for what the different levels of doneness look like visually and their corresponding doneness, I’ve adapted a chart from What's Cooking America which is a terrific for explaining internal beef temperatures.
If you would like a copy of this chart feel free to save print a copy right here. Beef Temperature Chart.
Expert Tips
- Don't overcook the meat. As the meat rests, the temperature will climb by 5 to 15 degrees so it's a good idea to stop cooking when the temperature is within this range so it doesn't overcook.
- Use the same skillet. While the filets are resting, make this brandy cream sauce in the same skillet you cooked the meat in so none of the flavors are missed.
- Get the potatoes cooking first. That way your steak doesn't end up sitting around for them to finish cooking.
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
FAQ
When it comes to cooking, the best way to cook filets are either pan-fried or on the barbecue. For best flavor, cook it to medium rare. If cooked beyond medium rare, you run the risk of losing the soft, delicate, and tender texture that makes this steak so desirable. Also, you don't need to add a lot of flavor. All it takes is a little fresh ground sea salt or kosher salt and freshly ground pepper to bring a little life into your filet mignon.
The differences between filet mignon vs. ribeye come down to leanness, size texture, and flavor. Both steaks are pricey cuts of beef and with good reason.
The ribeye steak is the center portion of the ribs, between the loin and shoulder, and runs across almost the entire rack of ribs. Ribeye is known for its rich, wonderful flavor and you can thank the fat marbling for that.
When the marbling melts, it results in the most tender, and oh-so juicy steak you'll ever taste.
Smaller than the marbled ribeye, filet mignon has little to no marbling.
That's why it needs a little flavor boost by wrapping it in bacon or serving it with a sauce. These additions also give moisture to what could potentially be a dry piece of beef if not cooked properly. With its tender, butter-like, smooth texture topped with a fine sauce, filet mignon is truly the elegance of beef.
For medium rare, the thermometer temperature should be between 130 to 135 degrees AFTER RESTING. For best results a medium rare filet MUST be removed from the heat and allowed to rest at the 125-degree mark. Let your steak rest for 5 minutes before serving. It will continue to cook.
Sure they grill up great. First, brush and clean all the grates. Then, using tongs, grab a wad of paper towel, dipped in oil, and rub it all over the grates. Turn all burners to high, cover, and heat grill until hot; about 15 minutes.
Leave the main burner on high and turn the other burners down to medium-low. Rub olive oil over the outside of each steak, about one tablespoon of olive oil per filet is enough. Next, GENEROUSLY sprinkle with salt and pepper. (Be really generous, even though you think you're using too much).
HINT: Have a spray bottle filled with water handy in case there are stubborn flames that need to be quickly extinguished.
Place filets on the grill and cook 2 to 3 minutes per side. Depending on how hot "high" is on your barbecue, the timing may vary by a minute in one direction or the other. Flip and do the same to the other side. The steak should be browned and have beautiful grill lines on each side.
Place the filets on the cooler side of the grill and barbecue until the filet is cooked just the way you want it.
For rare, another 3 minutes per side, 6 minutes total or 120 degrees.
For medium rare, between 7 and 8 minutes total or 125 degrees.
For medium, 9 to 10 minutes total or 135 degrees.
For medium well, 11 minutes and well done about 12 minutes.
Allow filets to rest for 5 minutes before serving.
How to and How Long to Grill Filet Mignon
More Steak Recipes You'll Love
Brandy Cream Sauce for Pan-Fried Filet Mignon
Equipment
Ingredients
Potatoes
- 2 pounds mini potatoes unpeeled, cut in half
- ⅓ cup vegetable oil peanut, canola, grapeseed or safflower
- 1 tablespoon fresh thyme minced or 1 teaspoon dried leaves
Making the Filet Mignon
- kosher salt - or coarse sea salt
- pepper - freshly ground if possible
- 4 6-8 ounce filet mignon steaks 1 ½ - 2 inches thick
- ¼ cup vegetable oil peanut, canola, grapeseed or safflower
Filet Mignon Sauce
- 4 shallots sliced into thin rings
- 2 cups mushrooms sliced
- 4 garlic cloves sliced thin
- 1 cup heavy cream
- ½ cup brandy cognac, rum, bourbon, apple or white grape juice
Instructions
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
Potatoes
- Heat oven to 475 degrees and adjust oven rack to the lower-middle position.
- In a large bowl, combine the oil and thyme.
- Toss the potatoes until they are completely coated.
- Place potatoes on a rimmed baking sheet and bake until the potatoes are well browned and tender in the middle. About 25 minutes.
Cooking your Filet Mignon
- Pat steaks dry with paper towel and season with salt and pepper.
- On medium-high heat oil in skillet until water dances when flicked in it.
- Add steaks and cook 4 to 6 minutes per side, well browned and has an internal temperature of 125 degrees (this will make the filets medium rare).
- Let it rest for 5 minutes. Your filet mignon will finish cooking while it rests on the platter. Do not cut into filets to check and see if they're done. Allow juices to escape on their own as you want as much juice as possible to stay inside your filet until ready to eat.
- If you like your meat medium well or well done, simply leave the fllets in the skillet for a few more minutes per side. DO NOT WASH OR WIPE YOUR SKILLET.
Making the Filet Mignon Sauce
- Add shallots to the same skillet, making sure you lower the temperature to medium.
- When the vegetables start to soften, add mushroom, garlic and remaining fresh thyme.
- Cook for 7 to 10 minutes until the vegetables are lightly browned and softened.
- Remove the skillet from the heat and then add the cream and brandy.
- Place the skillet back onto medium heat and cook for about 6 to 8 minutes until the sauce is slightly thickened.
- Season with salt and pepper to taste.
- Serve steaks with sauce and potatoes. Enjoy!
Notes
- Don't overcook the meat. As the meat rests, the temperature will climb by 5 to 15 degrees so it's a good idea to stop cooking when the temperature is within this range so it doesn't overcook.
- Use the same skillet. While the filets are resting, make this brandy cream sauce in the same skillet you cooked the meat in so none of the flavors are missed.
- Get the potatoes cooking first. That way your steak doesn't end up sitting around for them to finish cooking.
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
Nutrition
This post was originally published in December 2019, it has been updated for content and new photos.
Chris says
Would this sauce pair well with Duck breast?
Karin and Ken says
We have done it and loved it. I believe it’s definitely worth a try. We’ve used this sauce with everything. Please let me know what you think if you try it. I’d love to hear what you think. All the best. Karin
Alan says
Not sure why you're switching pans to make the sauce... Try this... using only enough oil to coat pan fry the steak, cook to preferred level, remove steak from pan to rest (tented under foil in warm oven), reduce heat, add knob of butter, let foam and fry your onion/shallot/garlic etc. for few min, remove from heat, deglaze pan with brandy/bourbon - can immediately ignite the vapour for effect or just let it bubble off (flambé is fun), then SCRAPE BOTTOM OF PAN to incorporate most flavoursome bits in the liquid, and proceed as per your own method. You can also return any juices from the resting steaks to the pan at the end.
Karin and Ken says
I apologize for creating this confusion! I will clarify the directions to make sure this problem doesn’t come up again! You are so right and the sauce needs to be cooked inside the same skillet as the filet mignon. My intention is for you to do that. Not switch the pans at all. Start the sauce right after the steaks are allowed to rest. I will fix the recipe once I return home to my laptop later tonight. What I enjoy about this recipe, besides the taste, is the fact that the potatoes cook while you fry the steaks and then the steaks rest while you make the sauce. Also, I have been making this recipe for quite a while and am looking forward to trying it as you suggested. I can’t thank you enough and I can’t wait to try it! I get stuck making things the way I always have and love hearing suggestions to possibly make an amazing dish taste even better. I really can’t wait to try it and I can’t thank you enough for taking the time to comment. You truly made my day. Take care and all the best. Karin
Rita says
Love to see recipes like this. I wish I could eat filet mignon every day. Thank you for this recipe the meat turned out perfectly as I wanted it too. Will make again. Was very good. Thank you again. Will be trying more of your recipes.
Karin and Ken says
Happy to hear you'll be trying more recipes! I can't wait to hear what you think of them! Hopefully you enjoy them as much as you did this one! For what it's worth I wish I could eat filet mignon every day myself! Take care and all the best. Karin
anne says
Thank you. Recipe worked perfectly. Thank you. I'm making the potatoes again tonight. Will make steak again soon using another alcohol next time.
Karin and Ken says
That is what I enjoy about this recipe. Using different kinds of alcohol adds a different flavor as you might expect. So many options, so little time. ? All the best. Karin
mike says
Perfect recipe.Everything tasted great.Thx
Karin and Ken says
I'm so happy this recipe worked out great for you. I wish I could eat it more often than I do! Thank you for taking the time to let me know. All the best. Karin
Karen says
This filet turned out perfectly. Will definitely make this again. THANK YOU
Karin and Ken says
As always you are most welcome! I believe the timing is perfect and every time this recipe works out wonderfully as long as your filet is thick enough! Glad you enjoyed it as much as I do! Thank you for letting me know! All the best. Karin
Sally says
Our daughter made this for us on Christmas Day. Absolutely wonderful
Karin and Ken says
I can’t thank you enough for taking the time to let me know! You truly made my day. This is my favorite “treat” meal that I make for myself a few times a year. I just love it. I am glad to hear I am not the only one! Thank you again. Hopefully you find some other recipes on our site that you enjoy just as much. All the best. Karin
Marta says
DEELICIOUS!!!!! MADE IT EXACT AS YOU WROTE AND WAS PERFECT.MADE CORN TOO.WILL MAKE AGAIN THIS WAS SO GOOD
Karin and Ken says
Glad to hear you enjoyed it! This recipe is my special treat for myself a few times a year and I love it too! There is nothing like a perfectly cooked filet Mignon! Take care and all the best. Karin
Sandy says
This is the best steak I have ever made at home. I skipped the sauce because I don’t like brandy. I roasted carrots with the potatoes.Dinner was excellent and I thank you.
Karin and Ken says
Thank you for taking the time to let me know how you felt about the recipe. You made my day. You can always substitute rum or bourbon or if you prefer a non alcoholic substitute apple juice is terrific! That being said I am so happy you enjoyed the filet and potatoes! I just love it! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin