Nobody wants an essay about why you should make this recipe, so we can skip that part. I will say, though, it wouldn’t hurt to do a little research regarding the thickness of your steaks, the heat your grill will generate, and how long is best to cook depending on those variables. A really fat steak will take longer to cook. A really hot grill will shorten cook time (and potentially burn your steaks).
Honestly, last time we had these, we had technical difficulties with our grill and ended up cooking the steaks in a frying pan with a tablespoon of butter. Absolutely nothing wrong with finished product at all!
INGREDIENTS
Brandy Mushroom Sauce:
- 2 T butter
- 2 cloves of garlic, sliced thinly
- 1 small yellow onion, chopped finely
- 2 cups sliced white mushrooms
- ¼ cup brandy
- ½ cup heavy cream
Steaks:
- 4 (6 to 10 oz) filet mignon steaks
- 4 to 6 slices of bacon
- 8 toothpicks
- salt and pepper to taste
INSTRUCTIONS
Brandy Mushroom Sauce:
- Sauté garlic, onion, and mushrooms in butter until onions are golden and mushrooms start to brown. About 10 minutes.
- Add brandy and simmer for a couple minutes.
- Add cream and simmer for another five minutes, until sauce thickens a bit.
- Leave the sauce in the pan and turn the heat off.
Steaks:
- Bring steaks to room temperature.
- Wrap a bacon slice around the edge of each steak and secure with toothpicks
- Preheat grill to high heat. Grill one minute on high, then turn heat down to medium and grill 5-7 minutes each side for a medium-rare steak. Adjust the time as needed for your desired doneness.
- When the steaks are almost done, reheat the sauce.
- Place steaks on plates, and divide sauce and mushrooms between them.
Pictured above with roasted potatoes and sautéed garlic green beans.
Special occasions don’t have to be stressful occasions.
See my Special Occasions cookbook for easy-to-make, fancy livin’ recipes!
