Filet Mignon with Mushroom Sauce and Thyme

2 servings

80 minutes

A recipe from Pavel Potseluev, the conceptual chef of the restaurant "Blood Thirst". Filet mignon is the most tender cut of beef tenderloin. The steak is first fried in a frying pan and then finished in the oven. You will need a heavy non-stick frying pan that can be moved from the burner to the oven, or a regular cast iron frying pan.

Energy value per serving

• Calories: 801.8
• Proteins: 54.4g
• Fats: 56g
• Carbohydrates: 12.1g

Ingredients

• Beef steak: 2 pc
• Olive oil: 2 tbsp
• Shallots: 2 pc
• Freshly ground black pepper: to taste
• Cognac: 30 g
• Champignons: 150 g
• Meat broth: 250 ml
• Thyme: 1 sprig
• Cream: 300 ml
• Salt: to taste

Cooking steps

1. Take the meat out of the refrigerator at least an hour before cooking to allow it to warm to room temperature.

2. Preheat the oven to 200 degrees.

3. Slice the mushrooms thinly.

4. Finely chop the shallots, add a teaspoon of crushed black pepper, place in a saucepan and sauté in olive oil for 5 minutes until golden.

   Required ingredients:

   • Shallots: 2 pieces
   • Freshly ground black pepper:  to taste
   • Olive oil: 2 tablespoons

5. Once the onion turns golden, pour in the cognac, ignite it (carefully, avoiding spilling cognac on the edges of the pan to prevent a fire) and let it extinguish. The alcohol will evaporate, but the cognac aroma will remain in the sauce.

   Required ingredients:

   • Cognac: 30 g

6. Add mushrooms, pour in the broth, and add a sprig of thyme. Simmer for 10 minutes.

   Required ingredients:

   • Champignons: 150 g
   • Meat broth: 250 ml
   • Thyme: 1 sprig

7. Add cream, let it evaporate until the sauce reaches a sour cream consistency. Taste the sauce and add salt.

   Required ingredients:

   • Cream: 300 ml
   • Salt:  to taste

8. You can blend the sauce in a blender, strain it, or leave it as is; it will be tasty in any form.

9. Brush the steak with a small amount of olive oil (you can do this with a brush or simply with your palm), and season well with salt.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Salt:  to taste

10. To heat the pan well takes about 4-5 minutes. Place the steaks on it and fry without moving the meat, only flipping it once for 1.5-2 minutes on each side.

11. Move the pan to the oven and leave for 4-5 minutes (for medium rare).

12. Transfer the steaks to a wooden board or warm plate, cover with foil, and let them 'rest' for 5 minutes before serving.

13. Sprinkle the steaks with freshly ground pepper before serving and serve with sauce.

    Required ingredients:

    • Freshly ground black pepper:  to taste