Filet Mignon with Pepper Sauce

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

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 - 14.1 oz
Marinated cherries - 2 pieces
Thyme - 1 sprig
Fresh Mint - 1 stem
10% cream - 7 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 392°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.