Feeling Saucy! – Filet w/ Grilled Asparagus & Brandy Mushroom Cream Sauce

Written April 19th, 2012 by go lb. salt
Categories: Applewood Smoked Sea Salt, bbq, Black Truffle Salt, Booze, brandy, Recipes, Sea Salt, Sel Gris de Guerande'

Do you know the difference between mother and daughter sauces? Should you? Does it really matter?

Probably not. But for the sake of a brief education (no, you can’t claim any continuing education credits for this one) we should review the five mother sauces.

Bechamel (white sauce), Veloute (light stock), Espagnole (brown sauce), Hollandaise and Mayonnaise (both emulsions), Vinaigrette (no explanation needed) and Tomato (it came later, but still is included).

More important than knowing the names of the sauces, or even understanding the types, we need to understand one more vitally important truth. When a sauce is used on a food, it’s the first thing to touch the touch the tongue; influencing the palate and flavor profile. A sauce can only be as good as the individual ingredients you use to make it and the technique you use to create it!

Sauces were frequently used to cover up unappealing undesirable nasty flavors. But when used properly they can make a simple meal memorable!

This particular meal is no exception. We created a brandy mushroom cream sauce. Best of all, it’s gluten free. You don’t need flour because the starches from the onions will help to thicken the sauce!

Start with choice or prime filet mignon. Sweat the filet with Sel Gris de Guerande sea salt while waiting for the meat to come to room temperature. Heat the grill up good and hot. While waiting for the grill to heat up, you can use the warm up time to grill the asparagus seasoned with just a bit of Black Truffle salt. Once the asparagus is almost finished cooking, pull it off the grill and cover it with aluminum foil.

Saute sliced mushrooms in butter and dice one sweet yellow onion. Toss the onions in with mushrooms. Season them with Applewood smoked sea salt. While the onions and mushrooms are cooking, the butter will be absorbed. Deglaze the pan once or twice with a splash or two (ok, we added three) of brandy. Once mushrooms are cooked and onions are translucent, add half & half or heavy whipping cream or a combination of both. Add some more brandy! Continue whisking or stirring until cream sauce reduces to a thicker consistency. For a little extra sweetness you can add a pinch of our Bloody Mary drink rimmer!

Things you’ll need:

Filet Mignon

Asparagus

Sliced Mushrooms

Sweet Onion

Brandy

Butter

Sel Gris de Guerande

Black Truffle Salt

Applewood smoke sea salt

half & half (or heavy whipping cream)

rim-licks Bloody Mary drink rimmer

Enjoy!