The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil; season with salt and pepper.
Step 2
Grill steaks until cooked to desired doneness, 5-6 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes
Step 3
Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 4-5 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Dijon mustard, and thyme leaves; stir to blend.
Step 4
Add cream; simmer until mushroom sauce is slightly thickened, 4-5 minutes. Season sauce to taste with salt, pepper, and cayenne.
Step 5
Spoon sauce onto plates; top each with a filet. Garnish with chives.
