Print Friendly, PDF & Email


4 servings


0 hours 10 mins


0 hours 20 mins


0 hours 30 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


4 6 Oz. Filet mignon steaks

1 Tbsp. Olive oil & 1 Tbsp. unsalted butter to cook steaks

2 Tbsp. Unsalted Butter

2 Cups Crimini Mushrooms, one cup chopped and one cup sliced in half

1 Large shallot, finely minced

4 Oz. Cabernet wine

2 Tbsp. Brandy

1 Tbsp. Better than Bouillon Beef

1 Cup water

1 14.5 Oz. Can petite sized chopped tomatoes

1 Tbsp. Chopped fresh parsley

Kosher Salt and Freshly grated black pepper to taste


1. Heat one tablespoon of butter and one tablespoon of olive oil in a cast iron pan.

2. Liberally sprinkle the filets with salt and pepper on all sides.

3. Pan sear the beef on both sides until well browned and until the temperature on the inside is 130 degrees for medium rare or until it is the doneness you prefer. Test with a meat thermometer. Let the beef sit, covered with tinfoil, for 10 minutes to let the juices redistribute into the meat.

4. Meanwhile, make the sauce. Melt butter in a large saucepan and add shallots and all the mushrooms. Saute for a couple of minutes. Add the wine and bring to a boil. Reduce to a simmer and cook for about 8 – 10 minutes to reduce the liquid by a third.

5. Add the brandy and carefully ignite with a long match. Once the flame has died down, add the Better than Beef Bouillon and water and bring to a simmer.

6. Add the tomatoes and the parsley. Taste. Add more salt and pepper to your liking.

7. Serve the steak filets with the sauce on top.  Serve the extra sauce on the side.

NOTE: Years ago, I discovered this sauce recipe and of course over the years, changed it. It was originally served over a sirloin roast, but I served it for Christmas one year using Filet Mignon and it was a huge hit. The Filet is so tender but is actually very lean and really needs a good sauce. I found that the mix of the Better than Beef Bouillon, wine, brandy and mushrooms complimented the beef perfectly.  You can also use a cup of veal demi glaze in lieu of the bouillon and water combo and get another amazing twist on this sauce.

Serving all the filets on a platter topped with the sauce is an elegant presentation, but you can plate each serving and serve your guests indiviudally to make it easier on your guests.  I find that there is always extra sauce so put that in a gravy boat with a serving spoon to get all those tomatoes and mushroom pieces.

Another option is to use this sauce on other cuts of meat. It is just so delicious that it makes any beef dish better.

I like to serve it with my Cheesy Duchess Potatoes or my Horseradish Potato Souffle. Both go really well with this dish. Give it a try. You won’t be disappointed.