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.
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.
- Shallot: 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.
- Cognac (brandy): 30 g
6
Add mushrooms, pour in the broth, and add a sprig of thyme. Simmer for 10 minutes.
- Button mushrooms: 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.
- 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.
- 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.
- Freshly ground black pepper: to taste