In today’s recipe I take a classic; beef with a brandy and cream sauce and give it a little Greek twist, using Metaxa brandy. I add some mushrooms and simmer the beef in this rich sauce. A showstopper dish that’s easy to prepare.

Metaxa can be found at most liquor stores and it adds a wonderful flavour to this dish tastes like a lot of work has been done, despite its ease. Beef tenderloin is the cut of beef I like to use – a pricey cut but one worth the splurge.

Mushrooms are included in the mix, a natural for beef, cream and Metaxa. Let’s do it!

Fillet Mignon With Mushroom and Metaxa Cream Sauce

(serves 4)

2 Tbsp. vegetable oil

4 boneless portions of beef tenderloin (1 1/2 inch min)

sea salt and fresh ground pepper

2 Tbsp. unsalted butter

2 cups sliced mushrooms

1/2 cup finely diced red onion

2 cloves of garlic, minced

1/2 cup Metaxa or brandy

1/2 tsp. fresh thyme leaves

1 1/2 cups full fat cream

2 tsp. course ground peppercorns

sea salt to taste

4 tsp. chopped fresh chives for garnish

1. If possible, tie your beef portions with butcher’s twine. Rub both sides with oil and season with salt and pepper (ensure your meat is room temp.)
2. Place a heavy non-stick pan on your stovetop over medium-high heat. Add oil and sear your beef for about 3-4 minutes a side. Transfer to a plate.
3. Take the pan off the heat to cool a bit and reduce heat of stovetop to medium. Add your mushrooms, saute for 3-4 minutes then add your onion, garlic, thyme and sweat for a couple of minutes.
4. Add the Metaxa, scraping up any brown bits and simmer for a couple of minutes then add the cream.
5. Simmer for about 3-4 minutes then add the beef (plus any juices) into the skillet. Cook the beef in the sauce for about 5 minutes (or until desired doneness achieved). *See note 2
6. Take the meat out of the skillet and plate. Snip off the butcher’s twine and allow to rest a couple of minutes.
7. Spoon over the sauce, sprinkle peppercorns, chives, serve with Fries or Mashed Potatoes.

* Want to skip cream? add a heaping teaspoon of flour with the mushrooms, stir in then add warm milk to make a thick sauce and skipping cream.

**Use an instant read thermometer for nailing down the preferred doneness of your beef.