Filet and Green Beans with Brandy Cream
When my husband and I ate this the other evening I had a moment of envy for gluten eaters. If I could eat French bread I would have soaked up every drop of sauce that was left on my plate. It was that good.
4 tbsp. olive oil, seperated
1 lb. fresh green beans, cleaned and snapped
½ stick butter
8 cloves garlic, peeled
1 c. brandy
1 c. heavy cream
1 tbsp. fresh ground pepper
salt to taste
Put the peeled cloves of garlic and 2 tbsp. of the olive oil on a piece of aluminum foil and wrap it into a bundle, leaving empty space inside. Place the bundle on a cookie sheet, and bake it in the oven for thirty minutes, at three hundred and fifty degrees.
In a medium sized pot, heat six cups of water to a boil over high heat. Remove the pan from the heat and add the beans to the water. With a large spoon, stir the beans in the hot water for three minutes. Drain the beans and place them in the oven, in an oven safe container, at two hundred degrees, to keep them warm.
In a medium sized skillet, cook the filets in the olive oil over medium heat. For a mid-rare to medium steak, this will take three to five minutes on each side. Remove the steaks to a warm plate and cover them tightly with aluminum foil. Add the butter and the roasted garlic cloves to the pan and sauté the garlic for two minutes. Add the brandy and the pepper and continue cooking the mixture for ten minutes over medium heat, stirring constantly. Reduce the heat to medium-low and add the cream to the sauce. Return the filets to the pan and cook them in the sauce for two minutes on each side. Salt the sauce to taste and serve over the freshly blanched green beans. Enjoy!