JR’s Brandy Mustard Filets

The Chef told me “this should have been the first recipe to go on the blog.  It’s stupid good.”  This got me to thinking about which recipe was actually the first, and it should come as a surprise to no one that it was Fat Girl Special Dip from the resident FG herself. How classy!
—————————–
I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce for proof), so I have no doubt this is as fantastic as The Chef says.
—————————–
Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
—————————–
4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
—————————–
  1. Season steaks with salt and pepper.
  2. Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
  3. Remove steaks to plate to rest.
  4. Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
  5. Add brandy and ignite. When flame dies, return skillet to heat.
  6. Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.

Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.

*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.

About these ads

1 Comment

Filed under Beef, French food, Main Course, Meat, Sauces, Special Occasion

One response to “JR’s Brandy Mustard Filets

  1. Pingback: Beer Chili | Nummy Num Num

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s