Filet Mignon
Hello!
Filet Mignon (this is the Central part of the beef tenderloin) is the softest meat you can imagine.
Difficulty: 3/10
Cooking time: 35 min.
Number of servings: 4
Ingredients:
- Central part of beef tenderloin
- Champignons
- Dry red wine
- Cream, from 20%
- Olive oil
- Black pepper
- Thyme
- Sol
Preheat the oven to 180°C.
Clean the meat and cut into pieces with a thickness of 4-4,5 cm:
Rub the meat with a mixture of salt with pepper and thyme and set aside:
Finely chop the mushrooms and fry in a pan over high heat. When all the water evaporates, add the oil and fry the mushrooms for three minutes.
Add wine, cook for three minutes, add cream, bring to a boil and cook on low heat for five minutes:
Put other pan on high heat, add a little oil and fry the meat for two minutes on each side:
Put the meat in the oven for ten minutes and then let it rest for five minutes.
Served with mushroom sauce:
Bon appetit!
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