Filet mignon with mushroom sauce
4 servings
30 minutes
Filet mignon with mushroom sauce is the embodiment of elegance in French cuisine. Tender, juicy meat infused with the aromas of butter and wine pairs perfectly with the velvety mushroom sauce. The origins of this dish trace back to the classics of French gastronomic art, where harmony of flavors plays a key role. The creamy sauce made from mushrooms, shallots, and sherry complements the noble taste of the meat, adding refinement and depth. This dish is perfect for special occasions, romantic dinners, or simply to indulge in true culinary luxury. It is enjoyed with a glass of good wine and served with delicate mashed potatoes or fresh vegetables as a side dish. Savoring each bite is a symphony of flavors that you won't forget!
1
Preheat the oven to 180 degrees. Melt butter in a pan, add olive oil, and fry the fillet on both sides. About four minutes on each side.
- Butter: 50 g
- Olive oil: 3 tablespoons
- Filet mignon: 4 pieces
2
Transfer the meat to a separate plate, and add a little more butter, finely chopped shallot to the pan with the remaining sauce, and sauté the onion for about a minute.
- Butter: 50 g
- Shallot: 2 heads
3
Then add the chopped mushrooms and cook them for five minutes, after which pour in the wine and simmer the mushrooms on low heat until the sauce thickens slightly.
- Button mushrooms: 500 g
- Dry red wine: 200 ml
4
Now add the chicken broth and simmer the mushrooms for another five minutes. Add the sherry and simmer for another minute or two, stirring gently.
- Chicken broth: 200 ml
- Sherry: 2 tablespoons
5
Remove the mushrooms from the heat, add some butter, parsley, and onion, salt, and pepper. Send the filet mignon to the preheated oven for three minutes and then serve with the thickened mushroom sauce.
- Butter: 50 g
- Chopped parsley: 1 tablespoon
- Spring onion: 1 bunch
- Salt: to taste
- Ground black pepper: to taste