Try eating a French meal, To feel the romance of the French.
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Inactive: 45 min
Cook: 15 min
Yield: 4 servings
Ingredients:
. 1 quart low-sodium beef stock Four 6 to 8-ounce filet mignons
.1 teaspoon kosher salt
.1 teaspoon freshly cracked black pepper
.4 tablespoons butter5.2 tablespoons extra-virgin olive oil
.3 cups thinly sliced cremini mushrooms
.2 shallots, sliced
.4 cloves garlic, minced
.1/2 cup brandy
.1/2 cup dry red wine
.1 tablespoon Dijon mustard
.1 tablespoon Worcestershire sauce
Step1：
Pairs well with: cabernet.
Step2：
Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
Step3：
Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
Step4：
Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
Step5：
To serve, place a steak on each plate and pour the sauce over the steak.
Kam’s court, a chinese restaurant in Charmhaven, which was established in 1992. A friendly, family restaurant that has always been a good party place for family gatherings. We provide delicious and popular Chinese cuisine and are licensed. We invite you to come and enjoy our warm and friendly hospitality.
