Filet Mignon with Brandy Mushroom Cream Sauce, Parmesan Hasselback Golds, and Brussels Sprouts Recipe

In a culinary exploration of decadence and sophistication, prepare your taste buds for a flavor explosion with this recipe for Filet Mignon adorned with a sumptuous Brandy Mushroom Cream Sauce, paired with Parmesan Hasselback Golds, and tantalizingly seared Brussels Sprouts.

To begin, carefully select a prime cut of Filet Mignon, ensuring its marbling is of the highest caliber to guarantee a mouthwatering taste sensation. Season the meat with a perfectly balanced blend of herbs and spices, allowing their flavors to harmonize into a succulent masterpiece.

As the meat cooks to perfection, it is time to prepare the pièce de résistance – the Brandy Mushroom Cream Sauce. This luxurious concoction is achieved by simmering a delectable blend of mushrooms, garlic, shallots, and brandy, melding together into a symphony of complex flavors. As the sauce reduces, add in a generous dollop of heavy cream, giving the sauce its signature velvety texture and richness.

Complementing the meat and sauce is the perfect side dish – Parmesan Hasselback Golds. These delicate potatoes, thinly sliced and drizzled with olive oil and parmesan cheese, are roasted to a crispy perfection, delivering a satisfying crunch with every bite.

Finally, to add a touch of rustic charm, sear some Brussels Sprouts until they are slightly burnt, adding an unexpected depth of flavor and texture to this culinary masterpiece.

In the end, the flavors of this dish will leave your palate in a state of awe, as each bite bursts with the perfect balance of richness, complexity, and texture. Indulge in the decadence of this Filet Mignon with Brandy Mushroom Cream Sauce, Parmesan Hasselback Golds, and slightly burnt Brussels Sprouts recipe, and elevate your taste buds to new heights of sophistication.

Ingredients:

• 4 filet mignon steaks, about 6 ounces each
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 ounces sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup brandy
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 4 medium gold potatoes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/2 cup grated parmesan cheese
• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F.
2. For the filet mignon, season each steak with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook until browned on both sides, about 4 minutes per side for medium-rare. Transfer the steaks to a plate and cover loosely with foil.
3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Add the minced garlic and cook for 1 minute more. Pour in the brandy and scrape up any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, about 2 minutes. Stir in the heavy cream and grated parmesan cheese. Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Season to taste with salt and freshly ground black pepper.
4. For the parmesan hassleback golds, wash and dry the potatoes. Cut slits into the potatoes, about 1/8 inch apart, being careful not to cut all the way through. Drizzle the potatoes with olive oil and sprinkle with salt, freshly ground black pepper, and grated parmesan cheese. Roast in the preheated oven until tender and golden brown, about 40 minutes.
5. For the slightly burnt Brussels sprouts, trim the stem ends and remove any yellow or wilted leaves from the Brussels sprouts. Cut the Brussels sprouts in half. Heat the olive oil in a large skillet over high heat. Add the Brussels sprouts, cut side down, and cook until they are browned and slightly burnt, about 5 minutes. Season to taste with salt and freshly ground black pepper.
6. To serve, spoon the brandy mushroom cream sauce over the filet mignon steaks and serve with the parmesan hassleback golds and slightly burnt Brussels sprouts on the side. Enjoy!