Brandy Cream Sauce for Pan-Fried Filet Mignon

5 from 8 votes

Brandy Cream Sauce for Pan-Fried Filet Mignon

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.

Prep Time10

Cook Time25

Total Time35

Servings:

Calories: 749kcal

Author: Karin and Ken

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!

Video

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.

BONUS: For those of you interested in saving a copy of this easy method to grilling filet mignon, I have included a copy below for you if you would like to save it.

How to and How Long to Grill Filet Mignon

Nutrition