Filet Mignon with Pepper Sauce
Main Dishes • French
Description
For preparing filet mignon, we recommend using marbled beef tenderloin: thanks to the fat layers that melt during cooking, the meat becomes softer, more tender, and acquires a special flavor!
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Olive Oil 4 tablespoons
- Veal Tenderloin 15 oz
- Marinated cherries 2 pieces
- Thyme 1 sprig
- Fresh Mint 1 stem
- 10% cream 5 fl oz
- Sugar to taste
Step-by-Step Guide
Step 1
Sprinkle the 200-gram pieces of beef on both sides with salt and pepper to taste, and evenly distribute the spices over the surface using your palm. Also, coat the meat with olive oil. Don't be afraid to use plenty of spices: a significant amount of pepper will remain in the pan while frying.
Step 2
Tie the meat around the perimeter with string to keep its shape and prevent it from falling apart.
Step 3
In a hot skillet, sear the meat on both sides for 1–2 minutes until a crust forms.
Step 4
Then place the meat in the oven (on a baking sheet or skillet lined with greased parchment paper), preheated to 390°F, and cook for 10–15 minutes. Depending on your preferred doneness: 10 minutes for juicy meat with pink juices, 15 minutes for gray, almost dry meat with clear juices, 7–8 minutes for rare meat.
Step 5
Pour the cream into a saucepan, add pepper, salt, and sugar to taste, and mix. Stirring, reduce by 1/3 or 1/2 (for a thicker and richer sauce).
Step 6
Remove the cooked meat from the oven and place it on plates. Drizzle with pepper sauce, top each piece with a sprig of thyme, and serve with a halved cherry tomato and a sprig of mint on the side.
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