Filet mignon steak, or medallion, is the most tender and most expensive part of beef carcass. And to enjoy it fully, very it’s important to cook the steak correctly so that it remains juicy and soft. But, despite its unique qualities, filet mignon in Unlike other harder and more fatty types of steak, they do not differ. pronounced taste of beef, so the perfect complement to the medallions will be gravy. Make Medallions of Medium Rare, put on a plate with a delicious creamy mustard sauce and sprinkle fragrant fried mushrooms. Serve a dish with a glass of red wine and enjoy its luxurious taste. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 (180 g each) beef medallion, approximately 4 each cm.
- 450 gr mixtures of forest mushrooms, such as shiitake and champignons, cropped
- 3 tbsp. l (45 gr.) Butter
- 1 shallot, finely chopped
- 2 tbsp. l mustard
- 1 tbsp. fat cream
- 2 tbsp. l chopped parsley + additionally for serving, by wish
Recipes with similar ingredients: beef, mushrooms, mustard whole grain cream
Recipe preparation:
- In a large pan with a thick bottom over a moderate high heat melt 2 tbsp. l (30 gr.) Butter, so that it becomes hot. Add mushrooms, 0.5 tsp. salt and 0.5 tsp pepper. Fry stirring occasionally, until golden brown, about 6 minutes.
- Wipe the pan. Melt the remaining 1 tbsp over high heat. l (15 gr.) Butter. Sprinkle beef with salt and pepper. Sauté on a moderate heat, turning over once, until the meat is lightly browned, about 12 minutes for medium-high frying. Transfer the beef to the dish.
- Add shallots and fry over medium heat, stirring until golden brown, about 3 minutes. Add mustard and heavy cream and bring to a boil. Cook until sauce slightly thicken, about 3 minutes. Stir in the parsley. Pour a little sauce on a plate, put beef on top, and on it lay out the mushrooms. Sprinkle with parsley if desired.
