In a large sauté pan (14-16in), heat 1 tablespoon of butter over medium heat for 1 minute
Add steaks, sprinkle with a little salt and pepper, increase heat to medium-high and sauté exactly 2 minutes on each side
Remove the steaks to a plate
Add clarified butter, then add Worcestershire sauce to the butter and stir
Place shallots, garlic, and mushrooms in the center of the pan and stir
Return steaks to pan and place the steaks around the edges
With a spoon, stir and toss the mushroom mixture.
After 2 minutes add the lemon juice and season with salt and pepper
Turn the steaks and add thyme, parsley, mustard and stir
Cook steaks to medium rare or to desired temperature
Add heavy cream and chives and stir.
Tilt pan slightly, and pour in brandy into the front edge of the pan, light with long match or if using a gas stove, turn the heat to high and let the flame catch the brandy’s vapors and ignite it.
Swirl slightly, turn off the heat and let the flame go out.
Place filet mignon medallions on plates and top with the sauce from the pan.
Enjoy
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