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!