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Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce Recipe

Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

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  • on February 23, 2013

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    There were so many people raving about this recipe that I had to try it. Everybody has a different palate - and this recipe didn't match mine. After reading other reviews, I halved the brown sugar to reduce the sweetness. This sweet sauce, in my opinion, did nothing for the filet mignon. If I had ordered this in a restaurant I would have sent it back. Horrendously sweet and uncomplimentary. I actually think the "tablespoon" amount on the brown sugar is a typo and should read "teaspoon".

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  • on February 17, 2013

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    The brandy sauce is amazing. Will definitely make again!

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  • on January 03, 2013

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    Absolutely amazing! We made exactly as directed on New Years Eve and loved every bite. We had mashed potatoes and ate the sauce with the potatoes as well. I read the reviews so I knew this was going to be a sweet sauce. We did not pour the sauce over the steaks - just had it in a little bowl on our plates. My husband doesn't eat mushrooms so I had them all to myself. I can't wait to have company over and serve this meal.

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  • on January 01, 2013

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    While this recipe is quite sweet it's brilliant and works well with certain menus. We made this as one course in a quite decadent line-up which also included caviar and foie gras torchon. It fit right in and was fairly straight forward to make. It seems quite fool proof, I highly recommend it.

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  • on December 26, 2012

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    I was very excited to make this for Christmas dinner. The end result was very unimpressive!! The brown sugar and brandy proved to be way too sweet and lacked a real depth of flavor!! Cannot say I would make this again.

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  • on December 23, 2012

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    Amazing! The recipe works great with other cuts of steak as well. I love the rich, sweet flavor of the sauce.

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  • on December 13, 2012

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    I made this for dinner for my boyfriend and I tonight and we LOVED the mushrooms and brandy sauce. I didn't pour the sauce directly over the steak though, I put it in a container on the side so we can add as much as we wanted. I'm glad I did though because I'm planning on using the extra sauce in another recipe soon. Maybe with risotto or chicken.

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  • on December 06, 2012

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    AMAZING!!!!! You need to double the sauce, it is so good. My husband and I polished off what should be enough for 4 people. Only made two filets. I served with a spinach salad and cauliflower puree.

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  • on November 25, 2012

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    Ho.
    Lee.
    Cow!!!

    The steak was like butter and the mushrooms were like crack!!!!! Honestly, the only downside to this recipe is that the mushroom recipe should come with a warning label saying "This is really outstanding, you're probably gonna want to make more."

    Nice job, Chef!!!

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  • on November 25, 2012

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    WORDS CANNOT EXPLAIN!!!!

    My husband and I simply adore filets and we are always looking for a great recipe without grilling. We usually use Ina's Steak's and sides recipe for our filet's as its really something you will come to enjoy rather than paying a high-price for filet's elsewhere however; my husband decided to try Emeril's recipe and MY GOD...the flavor was outstanding. The sauce really makes this meal so DO NOT skimp on the brandy or mushrooms. It's very addictive and I could not wait to write this review. We had some Hennessey on hand so in all we only spent $50.00 on this meal. We added a baked potato with blue cheese, bacon, butter, chives and sour cream and we are STILL in heaven. I cannot wait to tell everyone
    !

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