Steak L'Archiduc
- 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
- Season steaks both sides with salt and pepper. Melt 2 tablespoons butter in heavy saute 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 flambe 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.
fillet, butter, mushrooms, light cream, tomato, mustard, brandy, salt
Taken from www.epicurious.com/recipes/member/views/steak-larchiduc-1209498 (may not work)