Directions
- 1Season the filet mignon steaks with Emeril's Essence.
- 2Spread Dijon mustard on one side of each steak.
- 3Press freshly crushed peppercorns into the mustard-coated side of the steaks.
- 4Sear the steaks in a skillet with a tiny bit of olive oil until crusty, then flip.
- 5In the same skillet, sauté shallots with salt until softened.
- 6Add brandy and deglaze the pan, then add beef broth.
- 7Reduce the liquid until thickened, then stir in cream.
- 8Add more Dijon mustard and incorporate the rested steaks into the sauce.
- 9Finish with a knob of butter, coat the steaks with the sauce and serve.
Ingredients
- 2 filet mignon
- 1 tsp Emeril's Essence
- 2 tbsp Dijon mustard
- 2 tbsp freshly crushed peppercorns
- 1 tbsp olive oil
- 1 cup shallots
- 1 pinch salt
- 1 tbsp brandy
- 1 cup beef broth
- 1 cup cream
- 1 tbsp butter
Equipment
knifetongsskilletmortar and pestlewooden spoon
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