Filet Mignon with Mushroom Sauce and ThymeCourse: Main Food Recipes, Meat Recipes
Beef steak 2 pieces
Olive oil 2 tablespoons
Shallot 2 pieces
Black pepper to taste
Cognac 30 g
Champignon 150 g
Meat broth 250 ml
Thyme 1 sprig
Cream 300 ml
Salt to taste
- Take the fillet out of the refrigerator at least one hour before the start of the cooking process so that the meat warms up to room temperature.
- Preheat the oven to 200 degrees.
- Cut mushrooms thinly.
- Chop the shallots finely, add a teaspoon of crushed black pepper, put them in a pan and fry in olive oil for 5 minutes until golden brown.
- As soon as the onion turns golden, pour in cognac, light it (careful, no cognac drips on the sides of the pan to avoid a fire) and let it go out. Evaporate degrees and cognac aroma remains in the sauce.
- Add the mushrooms, pour in the broth and add a sprig of thyme. Simmer for 10 minutes.
- Add the cream and let it evaporate so that the sauce has a sour cream consistency. Try the sauce – and salt.
- Then you can grind the sauce in a blender, strain it or leave it as it is. It will be delicious in any form.
- Grease the steak with a small amount of olive oil (this can be done with a brush or simply with the palm of your hand) and salt well.
- Heat the pan well – it will take 4 to 5 minutes. Put the steak on top and fry without stopping or moving the meat, just turn it over once, one and a half to two minutes on each side.
- Place the pan in the oven and let it rest for 4 to 5 minutes (medium for frying is rare).
- Place the steak on a wooden board or a warm plate, cover with foil and let sit for 5 minutes before serving.
- Before serving, sprinkle the steak with fresh ground pepper and serve with sauce.