Ingredients
4 10 oz. Fillet Mignon steaks
4 tbsp butter
8 oz mushrooms cleaned and qtrd, I use white or cremini
1 cup light cream
1 tbsp tomato paste
1 tspn dijon mustard
1/2 cup brandy
Salt and Pepper
Preparation
Season steaks both sides with salt and pepper. Melt 2 tablespoons butter in heavy sauté pan over med-high heat. When butter is hot but not smoking, add steaks and cook to desired doneness, remove from pan and keep warm. Add remaining butter and return flame to med-high, add mushrooms cook until nicely browned, and add mustard and tomato paste to pan, stir one minute. Remove pan from heat and add brandy - carefully and flambé or reduce by half. Add cream and cook until thickened*, about three minutes more. *At this point you can any drippings from reserved meat.
Serve sauce over steaks.
