Season the filet mignons with salt and pepper. Heat olive oil in a skillet and add butter. Sear for about a minute on each side. Remove the steaks from the skillet and set on a platter. To make the sauce, pour off any excess oil or fat leaving just enough to coat the pan.We want these little tasty nuggets of joy that are stuck to the bottom of the pan.Add minced shallots and chopped garlic, swirl it around a little and add mushrooms. Cook for about 30-seconds. Stand back away from the flame and add a good shot of brandy or cognac. Catch the edge of the pan on the flame.
In addition to being fun, flaming actually has a culinary purpose. It helps caramelize the mushrooms and improves the sweetness of the dish. If we only boiled the brandy it would only heat to 212-degrees. Caramelizing happens above 300-degrees and these flames are much hotter than that. Add the beef or veal stock and a little Worcestershire. StirAdd a little cream and some whole grain mustard, stir.
Put the steaks back in the sauce and add sliced green onions and butter. Swirl to finish the sauce. Plate the steak, pour the sauce over the top and sprinkle with fresh chopped parsley.
Prepare The Steak: 2 – 4 ounce filet mignon tournedos cut from the center of a beef tenderloin ½ teaspoon kosher salt ½ teaspoon black pepper 2 tablespoons olive oil 2 tablespoons butter
The Sauce: 1 tablespoon shallots or red onions, minced 1 teaspoon garlic, chopped 1 cup mushrooms, sliced 1 oz. Brandy or cognac ½ cup beef or veal stock ½ teaspoon Worcestershire ½ cup heavy cream ½ tablespoon stone ground or Dijon mustard 1 tablespoon sliced green onions 2 tablespoons butter 1 teaspoon chopped parsley