SEPTEMBER 13, 2012 | 5:42 PM BY SYSOP


Never fear grilling is still in season and for some there is no season.

 

I came across this recipe and I want to share it with you all.

 

This is a recipe from the famous RHODODENDRON CAFÉ

 

HERE GOES:

 

The bite of mustard and the char of the grill step up the flavor of tender but mild-tasting Filet Mignon. Be sure to have all the sauce ingredients ready before you start grilling the meat. For perfect timing, add the cream to the sauce at the same time the steaks are resting; they’ll be done at the same time.

4 - 8oz filets
1 Tbsp. olive oil plus more for brushing
Kosher salt and ground black pepper to taste
10oz of sliced mushrooms (Portobello’s are best)
2 shallots, finely chopped
½ cup of brandy
½ cup low sodium beef broth
2 Tbsp. of Dijon mustard
2 tsp. fresh thyme leaves
Cayenne pepper to taste
2 tbsp. thinly sliced chives

 

Prepare a medium to hot charcoal fire. Brush steaks with olive oil; salt and pepper

Grill stakes to desired doneness and transfer steaks to a platter 7 let rest for 5 minutes.

Meanwhile, heat 1 Tbsp. of olive oil in a large cast-iron skillet then add mushrooms and shallots & stir till tender & browned. Remove skillet from heat; stir in brandy, Dijon mustard, and thyme leaves; stir to blend. Add ½ cup od cream and stir until mushroom sauce thickens. Season sauce with salt, pepper and cayenne pepper to taste.
Spoon sauce on plated filets which should be placed on top of toast points, garnish w/ chives and serve.


A wonderful and easy dish....ENJOY