Pan-Seared Filet Mignon with Brandy Sauce Recipe

Skip to main content Skip to footer content

Pan-Seared Filet Mignon with Brandy Sauce

Wow dinner guests will this elegant main course! Steak is pan-seared in a butter-rosemary mixture and then kept warm in the oven while you prepare a quick and easy sauce with your favorite brand of cognac or brandy. Serve with garlic-smashed potatoes, salad and a side of vegetables to complete the meal.

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

4 Niman Ranch Tenderloin Filets
Coarse kosher salt
Cracked black pepper
2 tablespoons olive oil
4 tablespoons chilled unsalted butter, divided
2 garlic cloves, peeled
1 fresh rosemary sprig
1/2 cup finely chopped shallots
1/2 cup cognac or brandy
1/2 cup low-salt chicken broth
2 teaspoons Dijon mustard

Made with Our

Step 1

Preheat oven to 250 F. Sprinkle steaks with salt and pepper on both sides.

Step 2

Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low and add 2 tablespoons butter, garlic and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 6 to 8 minutes for medium-rare.

Step 3

Transfer steaks to small-rimmed baking sheet and keep warm in oven and pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Remove from heat and add cognac, return to heat and stir 1 minute, scraping up any browned bits. Add broth and reduce for about 2 minutes. Whisk in Dijon mustard and the remaining 2 tablespoons butter, adding 1 tablespoon at a time. Season to taste with salt and pepper. Set aside.