A detailed recipe for cooking meat dishes with a photo. друзьями: 
Photo of the dish: СтивGirelt Time: 45 min. Difficulty: medium Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 (5 cm thick) filet mignon (280-340 gr. Each), thread tightly tie each piece
- 1 tbsp. l canola oil
- 2.5 tsp shallow sea salt
- 1 tsp chopped peas
- 1 tbsp. l (15 gr.) Butter
- 170 gr cut into thin slices (0.6 cm thick) champignons “cremins”
- 1 tbsp. l dry sherry
- Salt and freshly ground black pepper
- 2 tsp good olive oil
- 1/4 Art. chopped shallots
- 1.5 tbsp. l brandy or brandy
- 3/4 Art. oily sour cream
- 2 tbsp. l Dijon mustard
- 1/4 tsp whole grain mustard
- 1 tbsp. l chopped fresh parsley leaves
Recipes with similar ingredients: beef, crimini mushrooms, salt sea flakes, black peppercorns, sherry, cognac, brandy, Dijon mustard, whole grain mustard, sour cream, shallots, parsley
Recipe preparation:
- Preheat the oven to 205 ° C. Make sure the oven is good ventilated! Preheat a large (25 cm.) pan over high heat within 5-7 minutes Remove excess moisture from the fillet by patting it with paper with a towel, grease canola oil on all sides. Mix shallow sea salt and peas in one bowl and roll the meat with all sides, slightly pressing the spices to the surface. On a very hot put the fillet in a pan and cook on each side (top, bottom, sides) for about 2 minutes.
- Transfer the fillet from the pan to the baking dish (pan do not wipe until you need it later) and place in the oven on 8-12 minutes until the temperature of the steak is maximally will approach 49 ° С, use the temperature measurement special thermometer. Remove the mold from the oven, cover tightly foil and let the meat “reach” for 10 minutes.
- Meanwhile, in a medium-sized stewpan (20 cm.) heat the butter over low heat. Add mushrooms and fry for 4-5 minutes, until the mushrooms give juice. Add sherry and cook another 10-12 minutes. Sprinkle 1/4 tsp. salt and 1/8 tsp pepper and set aside.
- Add the olive to the pan where the fillet was previously prepared. butter and shallots and cook on medium low heat for 2 min Pour in cognac and cook for another 2 minutes, until it evaporates alcohol, and onions will not become softer. Pour in sour cream and stirring, cook for 4-5 minutes until the sauce thickens. Add 2 tbsp. l mustard and seasoning to taste. Remove the thread from the fillet and lay the meat on a plate. Add mustard sauce next to it. Put on filet mignon mushrooms and sprinkle with parsley. Serve the dish hot.
