Ingredients
Equipment
Method
- Season the steaks with kosher salt and let them sit uncovered for an hour (or overnight in the fridge).
- Preheat your oven to 225°F (107°C) and pat the steaks dry before seasoning with freshly ground black pepper.
- Place the steaks on a baking sheet and cook until their internal temperature reaches 110-115°F (43-46°C) for medium-rare, which should take 25-28 minutes.
- Heat a cast-iron skillet over medium-high heat, add oil and butter, and once melted, sear the steaks for 2 minutes per side, flipping every 30 seconds.
- Transfer the steaks to a plate and let them rest for 5-8 minutes.
- In the same skillet, sauté shallots until soft, then add garlic for 30 seconds.
- Sprinkle in flour, followed by brandy to deglaze the pan, scraping up the brown bits.
- Pour in beef broth, heavy cream, Dijon mustard, and peppercorns, then simmer until the sauce thickens slightly.
Nutrition
Calories: 450kcalCarbohydrates: 6gProtein: 35gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 700mgSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 3mg
Notes
Don't skip resting the steaks after cooking to allow juices to redistribute for optimal tenderness.
You can substitute ribeye or sirloin for filet mignon if necessary, and red wine or cognac can replace brandy. For a lighter option, consider serving with grilled vegetables or a balsamic glaze instead of the creamy sauce. Store leftovers separately in airtight containers for up to 3 days, and reheat in a skillet for best results. Enjoy garnishing with fresh herbs for an elevated presentation!
Tried this recipe?Let us know how it was!