Ingredients
- 2 tablespoons oil (canola)
- 4 (1 pound) beef filet mignon steaks (4 ounces each)
- 1 1/2 cups beef stock
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 4 ounces oyster mushrooms (or hen-of-the-woods mushrooms, torn into small pieces)
- 1/4 cup Cognac (or brandy)
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot sauce (such as Tabasco)
- 1 tablespoon minced parsley
- 1 tablespoon minced chives
- Kosher salt and freshly ground black pepper, to taste
How to Make
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Step 1: Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
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Step 2: Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.
We hope you enjoy this recipe!
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