Filet mignon with mushrooms

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Filet mignon is the king of steaks. This meat does not require any prior preparation. When choosing these steaks, you should give preference to thicker pieces. When cooked correctly, they will always turn out tender and juicy.

INGREDIENTS FOR 4 SERVINGS

• Vegetable oil – 2 tablespoons
• Salt to taste
• Black peppercorns to taste
• 1.5 cups of broth
• Butter – 30 g
• Garlic – 2 cloves
• Shallot – 1 head
• Mushrooms – 200 gr.
• Cognac – ¼ cup
• Cream – ¼ cup
• Mustard – 1 tablespoon
• Worcestershire sauce – 1 tablespoon
• TABASCO sauce – ¼ teaspoon
• Parsley – 20 g

< li>Green onion – 1 bunch

• Beef mignon (tenderloin) – 400 g

INSTRUCTIONS PREPARATION:

1. Fry 4 steaks in a hot frying pan with oil until medium rare, 4 to 5 minutes. Turn the meat once, otherwise it will lose its juices. Season with salt and pepper at the very end. Transfer the steaks to a plate and set aside.
2. Return the pan to high heat and pour in the broth. Cook for about 10 minutes, until the liquid has reduced by half. Drain the broth into a separate bowl.
3. Return the pan to the heat, add the butter, minced garlic and finely chopped shallots. Fry until translucent and sprinkle with the chopped mushrooms. Cook the mushrooms until all the liquid has evaporated and they are golden brown.
4. Then pour in the cognac and set it on fire, wait until the fire subsides, and pour in the reserved broth, cream, Dijon mustard, Worcestershire sauce, Tabasco, and then return the steaks to the pan, cook until the sauce thickens.
5. Place the steaks on serving plates, pour over the sauce.

Bon appétit!