Sunday night dinners at my parents’ house growing up was usually steak with my Dad’s special, decadent bacon mushroom brandy cream sauce. Seriously something to look forward to and or make a trip home for. It has taken me awhile, but I think I’ve finally mastered by Dad’s recipe.
Filet with Bacon Mushroom Brandy Cream Sauce
- Filet or steak of choice
- 3 large portobello mushrooms, or another meaty variety, chopped into inch & plus sized pieces
- 8 slices of thick cut bacon (with fat), sliced into centimeter wide slices
- 1/2 of a large yellow or white onion, chopped finely
- 3/4 cups heavy whipping cream, shake before pouring
- 3-4 tablespoons of Brandy
Sauce Recipe Execution
- Prepare and season filet or steak as desired and set aside to rest.
- Add the bacon slices to a low heat medium/large non stick pan cook slowly (no spray, oil, or butter needed)
- As the bacon is nearly cooked through, add the onion. This will sweat and cook with the bacon fat. Keep on low heat cooking until onions are translucent and cooked down.
- Make sure mushrooms are patted dry post-wash and add to the pan. Cook slow and steady, moving contents around. Cook down for about 10 minutes. Mushrooms should be cooked down with stock/ juices present in the pan.
- Cook steak as desired while sauce cooks down.
- Add cream slowly and gradually mixing into pan contents a bit at a time.
- Cook slow and steady still at low temp, for 5-10 minutes, slowly moving contents as film gathers on cream. It should cook at a low simmer, bubbling is too rough for the cream to thicken.
- Pour brandy into ladle or large spoon. Light brandy with flame. Dump into sauce and cook off liquor to your desired taste. Like below.
Serve an ample amount of sauce on top of steak and enjoy the deliciousness. By the way if you’ve never bought brandy before the kind we use is E&J VSOP very affordable.