MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vallone's Filet With Brandied Mustard Sauce
Categories: Beef, Vegetables, Booze
Yield: 4 Servings

4 (10 oz ea) filet mignons
Salt & black pepper
1 tb Butter; + add'l melted
- to brush on steaks
1 1/2 tb Fresh shallots; chopped
2 c Whipping cream
1/4 c Brandy
1/4 c Dijon mustard
1/3 c Whole grain mustard
Poblano Mashed Potatoes

Preheat the oven to 450ºF/230ºC.

In a shallow baking pan, season the steaks with salt and
pepper to taste. Cover the pan with plastic wrap and let sit
in the refrigerator for at least 30 minutes to allow the
flavors to blend.

In a small saucepan over medium-high heat, melt the
tablespoon of butter. Add the shallots and saute until they
are translucent. Add the cream and brandy. Lower the heat
and reduce the sauce by one third. Whisk in the mustards.
Season the sauce with salt and pepper to taste. Set aside in
a warm place.

Turn the preheated oven to broil. On a grilling pan, place
the steaks. Broil them for 5 to 6 minutes on each side, or
until the desired doneless, turning once. Occasionally brush
with the additional melted butter.

Serve the steaks, with a large dollop of the sauce to the
side, with Poblano Mashed Potatoes.

Makes 4 servings.

Recipe from: Chef Bruce McMillan of Vallone's Steaks, Fish,
and Chops, 2811 Kirby, Houston, Texas
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