Time: 45 min.
Complexity: average
Servings: 2

A detailed recipe for preparing a meat dish with photos.

Ingredients:

• 2 (5 cm thick) filet mignons (280-340 g each), tie each piece tightly with string
• 1 tbsp. l. canola oil
• 2.5 tsp fine sea salt
• 1 teaspoon crushed peppercorns
• 1 tbsp (15 g) butter
• 170 g of thinly sliced ​​(0.6 cm thick) cremini mushrooms
• 1 tbsp. l. dry sherry
• Salt and freshly ground black pepper
• 2 tsp good olive oil
• 1/4 cup chopped shallots
• 1.5 tbsp cognac or brandy
• 3/4 cup heavy cream
• 2 tablespoons Dijon mustard
• 1/4 tsp whole grain mustard
• 1 tbsp chopped fresh parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, Crimini mushrooms, sea ​​salt flakes, black pepper, sherry, cognac, brandy, Dijon mustard, whole grain mustard, sour cream, shallots, parsley

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Preparation:

Step 1
• Preheat oven to 205°C. Make sure the oven is well ventilated!
  
  Heat a large (25 cm) skillet over high heat for 5-7 minutes. Remove excess moisture from the fillets by patting them with paper towels and brush them with canola oil on all sides.
  
  Combine fine sea salt and peppercorns in a bowl and coat the meat on all sides, pressing the spices lightly into the surface. Place the fillet in a very hot frying pan and cook for about 2 minutes on each side (top, bottom, and sides).
Step 2
• Transfer the fillet from the pan to a baking dish (don't wipe the pan yet, you'll need it later) and bake for 8-12 minutes, or until the steak reaches a maximum temperature of 120°F (49°C). Use a thermometer to measure the temperature. Remove the dish from the oven, cover tightly with foil, and let the meat finish cooking for 10 minutes.
Step 3
• Meanwhile, heat the butter in a medium saucepan (20 cm) over medium-low heat. Add the mushrooms and sauté for 4-5 minutes, until the mushrooms release their juices. Add the sherry and cook for another 10-12 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper and set aside.
Step 4
• Add olive oil and shallots to the pan where the fillet was previously cooked and cook over medium-low heat for 2 minutes. Pour in the cognac and cook for another 2 minutes, until the alcohol evaporates and the onions soften. Pour in the sour cream and cook, stirring, for 4-5 minutes, until the sauce thickens. Add 2 tablespoons of mustard and seasonings to taste.
  
  Remove the string from the fillet and place the meat on a plate. Place the mustard saucePlace the mushrooms on the filet mignon and sprinkle with parsley. Serve hot.

Votes: 8