Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce

We got a whole bunch of Omaha Steak stuff from my dad for Christmas (thanks Dad!).  I wanted to make something special for the Christmas holiday, so I decided to try this recipe the day after Christmas.  I found it on the Food Network website and it is a recipe by Emeril.  I made it just for 2 filet mignons, but I'll give you the recipe that I modified a little bit for 4 (8-oz) filets.  It was really good and one of the quickest meals I've ever made...Mark enjoyed it also and I would definitely make it again. We ate it with the stuffed baked potatoes we also got from Omaha Steaks.

Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce

Ingredients:
4 (8-oz) filet mignons
2 tsp salt
2 tsp black pepper
5 tbsp butter
2 cups sliced mushrooms
1/2 head garlic, chopped
7 tbsp brandy
2 1/2 tbsp brown sugar
3/4 cup skim milk

Directions:
Preheat oven to 400 degrees.  Season beef with salt and pepper on all sides.  Heat 1 tablespoon of butter in a large saute pan or skillet over medium high heat.  Add the steaks and sear on both sides until well browned, 2 minutes on each side.  Transfer the steaks to an oven-proof baking dish and place in the oven.  Cook for 8 minutes for medium rare.

While the steaks are cooking in the oven, add 1 tbsp of the remaining butter to the same saute pan used for the steaks.  Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2-3 minutes.  Remove the mushrooms from the skillet and reserve.

Remove the skillet from the heat and add the garlic cloves and 6 tbsp of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly. Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine. When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon. Add the reserved mushrooms to the pan and season with the salt, and pepper. Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks.