Introduction
Welcome to a delightful culinary journey where we will explore the exquisite flavors of Filet Mignon with Brandy Mushroom Cream Sauce, Parmesan Hasselback Golds, and Slightly Burnt Brussels Sprouts. This recipe is a perfect choice for a special occasion or when you want to treat yourself to a gourmet meal. The tender filet mignon, paired with the rich and creamy mushroom sauce, the crispy and cheesy hasselback golds, and the slightly caramelized Brussels sprouts, creates a harmonious symphony of flavors that will leave you craving for more.
Ingredients
Before we begin, let’s gather all the necessary ingredients:
– 2 filet mignon steaks
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 ounces of mushrooms, sliced
– 2 cloves of garlic, minced
– 1/4 cup brandy
– 1 cup heavy cream
– 4 gold potatoes
– 1/4 cup grated Parmesan cheese
– 1/4 cup melted butter
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/2 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
Steps
Now that we have all the ingredients ready, let’s dive into the cooking process:
1. Preheat your oven to 400°F (200°C).
2. Season the filet mignon steaks generously with salt and pepper on both sides.
3. Heat the olive oil in a skillet over high heat. Once the oil is hot, add the steaks and sear them for about 2 minutes on each side, or until they develop a golden crust. Remove the steaks from the skillet and set them aside.
4. In the same skillet, add the sliced mushrooms and minced garlic. Sauté them for 5 minutes, or until the mushrooms are tender and golden brown.
5. Pour the brandy into the skillet and let it simmer for a minute to burn off the alcohol. Be careful as the brandy may ignite, so keep a lid handy.
6. Reduce the heat to medium-low and pour in the heavy cream. Stir well to combine the ingredients and let the sauce simmer for about 5 minutes, or until it thickens. Season with salt and pepper to taste.
7. While the sauce is simmering, prepare the Parmesan hasselback golds. Slice the gold potatoes thinly, leaving the bottom intact. Place the sliced potatoes on a baking sheet lined with parchment paper.
8. In a small bowl, mix together the melted butter, grated Parmesan cheese, dried thyme, dried rosemary, dried oregano, paprika, garlic powder, onion powder, salt, and black pepper. Brush this mixture generously over the sliced potatoes, making sure to get in between the slices.
9. Bake the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy.
10. While the potatoes are baking, let’s prepare the slightly burnt Brussels sprouts. Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook them for about 8-10 minutes, or until they are slightly charred and tender.
11. In a small bowl, whisk together the balsamic vinegar and honey. Drizzle this mixture over the cooked Brussels sprouts and toss them to coat evenly.
12. Remove the potatoes from the oven and set them aside to cool slightly. Allow the Brussels sprouts to cook for a few more minutes, until they are caramelized and glazed.
13. Now it’s time to plate our masterpiece. Place a filet mignon steak on each plate and generously spoon the brandy mushroom cream sauce over the top. Serve the Parmesan hasselback golds and slightly burnt Brussels sprouts on the side.
Variations
This recipe provides a solid foundation for creativity and personalization. Here are a few variations you can try:
– Instead of filet mignon, you can use ribeye, New York strip, or tenderloin steaks.
– For a vegetarian option, substitute the filet mignon with portobello mushrooms.
– Experiment with different types of mushrooms, such as cremini, shiitake, or oyster mushrooms, to add unique flavors to the sauce.
– If you prefer a lighter sauce, you can use half-and-half or milk instead of heavy cream.
– Feel free to add fresh herbs like thyme, rosemary, or parsley to the sauce for extra freshness.
Tips
Here are some helpful tips to ensure your Filet Mignon with Brandy Mushroom Cream Sauce, Parmesan Hasselback Golds, and Slightly Burnt Brussels Sprouts turn out perfectly:
– When searing the filet mignon, make sure the skillet is hot enough to create a beautiful crust on the steaks.
– For the best flavor, use high-quality beef and fresh mushrooms.
– To achieve crispy and golden Parmesan hasselback golds, remember to brush the potato slices generously with the butter and Parmesan mixture.
– Don’t overcook the Brussels sprouts. They should be slightly charred and tender, not mushy.
– Feel free to adjust the seasonings according to your taste preferences. Add more salt, pepper, or herbs if desired.
Conclusion
Congratulations! You have successfully created a gourmet masterpiece with Filet Mignon with Brandy Mushroom Cream Sauce, Parmesan Hasselback Golds, and Slightly Burnt Brussels Sprouts. The tender and juicy filet mignon, paired with the indulgent mushroom cream sauce, the crispy and flavorful Parmesan hasselback golds, and the slightly caramelized Brussels sprouts, will impress even the most discerning palate. This dish is perfect for a special occasion or when you want to treat yourself to a restaurant-quality meal at home. Enjoy every bite and savor the delicious flavors!
FAQs
Q: Can I use a different type of steak for this recipe?
A: Absolutely! While filet mignon is known for its tenderness, you can use ribeye, New York strip, or tenderloin steaks as well. Just adjust the cooking time accordingly.
Q: Can I make the mushroom sauce ahead of time?
A: Yes, you can prepare the mushroom sauce in advance and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator.
Q: Can I substitute the Brussels sprouts with another vegetable?
A: Of course! If you’re not a fan of Brussels sprouts, you can substitute them with asparagus, green beans, or even roasted carrots.
Q: Can I freeze the Parmesan hasselback golds?
A: While it’s best to enjoy the hasselback golds fresh, you can freeze any leftovers. Just make sure to wrap them tightly in foil or place them in an airtight container before freezing.
Q: Can I make this recipe without alcohol?
A: Yes, you can omit the brandy if you prefer. The mushroom cream sauce will still be delicious without it.
