Fillet mignon with mushrooms
4 servings
20 minutes
Filet mignon with mushrooms is an exquisite dish of European cuisine that embodies sophistication and richness of flavor. Filet mignon, the tenderest part of beef, is seared to perfection while retaining its juiciness and tenderness. It is complemented by a rich mushroom sauce with caramelized shallots, aromatic garlic, and velvety cream, creating a deep and layered taste. A hint of cognac's acidity and the spiciness of mustard with Worcestershire sauce add notes of gastronomic elegance. This dish is perfect for a formal dinner or romantic evening, highlighting the elegance of the meal. Filet mignon with mushrooms pairs best with a glass of red wine and a side of fresh vegetables or potatoes, creating an ideal harmony of flavors.
1
Sear 4 steaks in a hot pan with vegetable oil to medium rare for 4 to 5 minutes. Flip the meat once, or it will lose its juices. Season with salt and pepper at the end. Transfer the steaks to a plate and set aside.
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Black peppercorns: to taste
- Filet mignon: 400 g
2
Return the pan to high heat and pour in the broth. Cook for about 10 minutes until the liquid reduces by half. Strain the broth into a separate bowl.
- Broth (stock): 1.5 glass
3
Return the pan to the heat, add butter, minced garlic, and finely chopped shallots. Sauté until translucent and then add the chopped mushrooms. Cook the mushrooms until all the liquid evaporates and they turn golden.
- Butter: 30 g
- Garlic: 2 cloves
- Shallot: 1 head
- Button mushrooms: 100 g
4
Then pour in the cognac and ignite it, wait for the flame to subside, and add the pre-prepared broth, cream, Dijon mustard, Worcestershire sauce, Tabasco, and then return the steaks to the pan, cooking while basting with the sauce until it thickens.
- Cognac (brandy): 0.3 glass
- Cream: 0.3 glass
- Mustard: 1 tablespoon
- Worcestershire sauce: 1 tablespoon
- Tabasco sauce: 0.3 teaspoon
5
Place the steaks on serving plates, drizzle with sauce, and sprinkle with greens.
- Parsley: 20 g
- Spring onion: 1 bunch
