A lean cut like filet mignon, the small end of beef tenderloin, takes well to sautéing in butter, as in this classic recipe. Prepared with a simple pan sauce that's laced with brandy and set aflame, is sure to delight.

Prep Time: 15 mins / Cook Time: 30 mins

Serves 4


  • 2 tbsp. canola oil
  • 4 (4 oz.) filet mignon steaks
  • 1 1⁄2 cups beef stock
  • 2 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
  • 1/4-cup cognac or brandy
  • 1/4-cup heavy cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 1⁄4 tsp. hot sauce, such as Tabasco
  • 1 tbsp. minced parsley
  • 1 tbsp. minced chives
  • Kosher or coarse salt and freshly ground black pepper, to taste
  • Cape Herb & Spice Extra Bold Peppercorn and Sea Salt to taste


  • Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

  • Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.

  • Add cognac, and light with a match to flambé; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.

  • Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks and serve.