Filet Mignon with Mushroom Sauce and Thyme

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.