Filet Mignon with Mushroom Sauce and Thyme

Main Dishes • Author's

Time 1 hour 20 minutes

Ingredients 10

Servings 2

Description

Recipe by John Smith, a conceptual chef at a popular American steakhouse. Filet mignon is the most tender cut of beef tenderloin. The steak is first seared in a skillet and then finished in the oven. You will need a heavy non-stick skillet that can be moved from the stovetop to the oven, or a regular cast-iron skillet.

Ingredients

Steaks 2 pieces
Olive Oil 2 spoons
Shallot 2 pieces
Ground Black Pepper to taste
Cognac 0 oz
Champignons 5 oz
Chicken Broth 10 fl oz
Thyme 1 sprig
Cream 10 fl oz
Salt to taste

Step-by-Step Guide

Step 1

Remove the tenderloin from the refrigerator at least an hour before cooking to allow the meat to come to room temperature.

Step 2

Preheat the oven to 390°F.

Step 3

Thinly slice the mushrooms.

Step 4

Finely chop the shallot, add a teaspoon of crushed black pepper, place in a saucepan, and sauté in olive oil for 5 minutes until golden brown.

Step 5

As soon as the onion turns golden, pour in the cognac and carefully ignite it (be sure not to spill cognac on the edges of the pan to avoid a fire), then let it burn off. The alcohol will evaporate, leaving the rich aroma of cognac in the sauce.

Step 6

Add the mushrooms, pour in the broth, and add a sprig of thyme. Simmer on low heat for 10 minutes.

Step 7

Add the cream and let it reduce until the sauce reaches a consistency similar to sour cream. Taste the sauce and add salt if needed.

Step 8

Next, you can blend the sauce in a blender, strain it, or leave it as is; it will be delicious in any form.

Step 9

Brush the steak with a small amount of olive oil (you can use a brush or simply your hand) and season it generously with salt.

Step 10

Preheat the skillet well — this will take about 4–5 minutes. Place the steaks in the skillet and cook them without disturbing or moving the meat, only flipping them once, for about one and a half to two minutes on each side.

Step 11

Transfer the skillet to the oven and leave it for 4–5 minutes (for medium rare doneness).

Step 12

Transfer the steaks to a wooden board or a warm plate, cover with foil, and let them 'rest' for 5 minutes before serving.

Step 13

Before serving, sprinkle the steaks with freshly ground pepper and serve with the sauce.