Filet Mignon with Mushroom Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cornstarch can be used as a thickening agent. For the scale of this dish, you'll only need about two tablespoons of cornstarch.

Ingredients

Veal Tenderloin - 4 pieces
Butter - 1.8 oz
Olive Oil - 3 spoons
Shallot - 2 heads
Champignons - 17.6 oz
Red Grape Juice - 7 fl oz
Sherry - 2 spoons
Chicken Broth - 7 fl oz
Chopped Sage Leaves - 1 tablespoon
Scallions - 1 bunch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. In a skillet, melt the butter, add olive oil, and sauté the fillets on both sides for about four minutes each.

Step 2

Transfer the meat to a separate plate, and add a little more butter to the skillet with the remaining sauce. Then, add finely chopped shallots and sauté the onions for about a minute.

Step 3

Then add the sliced mushrooms and cook them for five minutes, after which pour the wine into the skillet and simmer the mushrooms over low heat until the sauce thickens slightly.

Step 4

Now add the chicken broth and simmer the mushrooms for another five minutes. Add the sherry and let it cook for another minute or two, stirring gently.

Step 5

Remove the mushrooms from the heat, add a bit of butter, parsley, and onion, along with salt and pepper. Place the filet mignon in a preheated oven for three minutes, then serve it with the thickened mushroom sauce.