This was definitely the star of our anniversary dinner a couple of weeks ago. My man is great when it comes to getting creative with meat, so I let him take charge. My favorite part was when he lit the Brandy on fire. It reminded me of making Bananas Foster with my dad.
The peppered crust added a nice little crunch to the tender meat. The filets were huge, but with a few deep breaths, we managed to clean our plates. This recipe definitely beat any steakhouse I've ever been to, and I'm looking forward to the next special occasion when we can make this.
Pepper Crusted Filet Mignon
Ingredients:
2 (10-ounce) filet mignon steaks
1 Tablespoon olive oil
Salt and pepper
1/4 cup Brandy
Directions:
Ingredients:
2 (10-ounce) filet mignon steaks
1 Tablespoon olive oil
Salt and pepper
1/4 cup Brandy
Directions:
Preheat oven to 400-degrees.
Season the filets with salt and pepper. Heat a heavy skillet over medium-high heat until the pan is hot. Drizzle with olive oil. Place the filets in the pan and cook for about 4 minutes on each side. Place skillet in the preheated oven and cook steaks for about 6 minutes for medium-rare, 8 minutes for medium and 10 minutes for well-done.
Carefully remove from the oven and pour Brandy into the skillet. Holding the skillet a good distance from your body, light the Brandy on fire with a long match. When the flames burn off, remove the filets from the pan. Top the steaks with butter. We like to use the white truffle butter from Fresh Market.
Carefully remove from the oven and pour Brandy into the skillet. Holding the skillet a good distance from your body, light the Brandy on fire with a long match. When the flames burn off, remove the filets from the pan. Top the steaks with butter. We like to use the white truffle butter from Fresh Market.
Source: My man
1 comment:
Aunt Anne Randall asked if you cooked this for me, too, when I visited? :-) Maybe one day....It looks fantastic!!!
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