Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce

Today we continue on to the meat portion of our decadence train!  If you recall, yesterday I shared this recipe for lobster mac and cheese.  What goes better with lobster mac and cheese than filet mignon?  I mean, if you're gonna do it, do it right!  I love filet mignon when it is cooked correctly.  For me, correctly is medium rare to medium.  This is not a steak that you want to overcook so if you are not okay with your steak being a little (or a lot) pink in the middle you might want to consider a different cut of meat.  There is a little bit of prep work involved in this (in the form of roasted garlic) but it comes together quickly once it's dinner time!  Enjoy!

6 (8 oz.) filet mignon steaks
2 t. salt
2 t. coarsely ground black pepper
5 T. unsalted butter
2 c. sliced shiitake mushrooms (stems removed)
1 head roasted garlic, cloves separated (find instructions on how to roast garlic here - do this ahead of time!)
7 T. brandy (cognac works too)
6 T. light brown sugar
3/4 c. fat free half and half
1/4 t. salt
1/8 t. pepper

Preheat the oven to 400.  Season the beef with 2 t. salt on all sides.  Place the pepper in a shallow dish and dip the beef into the pepper, pressing lightly to coat on both sides of each steak.

Heat 1 T. of the butter in a large saute pan over medium high heat.  Place three of the steaks in the pan and sear on both sides until well browned, about 2 minutes per side.  Remove the steaks to a sheet pan and repeat with the remaining 3 steaks.  Transfer the remaining steaks to the sheet pan and place the steaks in the preheated oven for 8-10 minutes for medium rare.

While the steaks are cooking in the oven, add 1 T. of the remaining butter to the same saute pan.  Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2-3 minutes.  Remove the mushrooms from the skillet and reserve.  

Remove the skillet from the heat and add the garlic cloves and 6 T. of the brandy to the hot pan, stirring to loosen any browned bits from the bottom of the pan.  Return the skillet to the heat and cook until reduced by half; this will happen very quickly.  Add 2 T. of the remaining butter and the brown sugar, stirring to combine.  When the sugar has dissolved and the mixture is bubbly, whisk in the half and half, reduce the heat to medium high and simmer for 2-3 minutes until the mixture is sauce consistency and coats the back of a wooden spoon.  

Add the reserved mushrooms to the pan and season with 1/4 t. salt and 1/8 t. pepper.  Turn off the heat, add the remaining tablespoon of butter and the remaining tablespoon of brandy and whisk to combine.  Serve immediately over warm steaks.

6 servings (767 calories each serving) according to my calculator on loseit.com