Expresso Coated Filet Mignon with Brandy Peppercorn and Parmesan Cheese Sauce

Posted in : Beef, Favorites, Holiday, My Favorites, Sauces on April 2, 2022 by : Dennis Pellman

To play it safe you can always use a meat thermometer.
Allow steaks to sit out for one hour, no longer, to come to room temperature.

2 tablespoons butter, unsalted
3/4 cup chicken stock
4 small sprigs fresh thyme
1½ cups heavy cream
Kosher salt to taste.
¼ cup minced shallot or sweet yellow onion
Pan-drippings from seared steak or beef tenderloin, if available.*
¾ cup brandy or cognac – divided into ½ cup and ¼ cup. (The ¼ cup will be used to deglaze the drippings from the seared beef.)
1 beef cube or 1-2 teaspoons beef granules (per taste)
2-4 teaspoons freshly cracked black pepper, per taste
¼ cup finely grated Parmigiano-Reggiano, Pecorino Romano, or Parmesan cheese
2-4 tablespoons extra cream, if needed
Optional and only add if needed: 1 tablespoon cornstarch and 2 tablespoons cold water mixed together to thicken.

Preheat the oven to 425 degrees F.
Preheat either griddle or skillet to sear
Combine expresso, salt and pepper
Coat filets with olive oil then lightly coat both sides if the filets with the expresso mixture
Melt butter in a skillet and fry the filets as follows: 5 mins. first side, then 3 mins. second side.
Place filets on baking sheet 3 minute side down, then put in the oven baking according to the following schedule:
5 mins. = rare
7 mins. = medium rare
8 mins. = medium
9 mins. = medium rare plus
11 mins.+ = well done

Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.
Remove the pan from the heat.
Add ½ cup brandy and any deglaze pan drippings from the seared steak or beef tenderloin, if available.
Return the pan to medium-high heat and boil the butter, shallot, chicken stock, beef cube (or beef granules), brandy, thyme and pan-drippings mixture until liquid is reduced by half, 15-20 minutes.
Remove the thyme sprigs.
Lower the heat and add-in the heavy cream and black pepper. Keep mixture at a gentle boil, stirring occasionally, until the sauce is reduced and is thicker than heavy cream. 10-20 minutes.
Remove the mixture from the heat and whisk in grated cheese.
Once cheese has melted, season with more pepper if needed and salt, to taste.
Serve with Filet Mignon, Expresso coated Filet Mignon or Beef Tenderloin.

Category Beef Favorites Holiday My Favorites Sauces

Expresso Coated Filet Mignon with Brandy Peppercorn and Parmesan Cheese Sauce￼