Filet In Brandy Sauce

  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons brandy
  • 4 filet mignons (trimmed), 6 to 8 ounces each
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 2 tablespoon Kinloch Plantation Pecan Oil
  • 1/2 teaspoon chopped rosemary leaves
Combine the Worcestershire, mustard, and brandy in a small bowl and whisk to blend. Set aside.

Season the filets with the salt and cayenne. Combine the butter and pecan oil in a large skillet over medium-high heat. Add the filets and cook for about 4 minutes on each side for medium-rare. Brush the sauce over the filets and cook for 1 minute longer.

Transfer the filets to a platter and pour the pan juices over them to serve. Garnish with the rosemary.

Makes 4 main dish servings
 
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