Filet Mignon à la Moutarde

5 mins
Serves 6
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Directions

  1. 1Cut the filet mignon into thick slices.
  2. 2Cut the filet mignon into thick slices.
  3. 3Cut the filet mignon into thick slices.
  4. 4In a pan with a little oil and butter, sear the filet mignon slices on each side until golden brown.
  5. 5In a pan with a little oil and butter, sear the filet mignon slices on each side until golden brown.
  6. 6In a pan with a little oil and butter, sear the filet mignon slices on each side until golden brown.
  7. 7In a bowl, mix mustard, liquid cream, salt, and pepper.
  8. 8In a bowl, mix mustard, liquid cream, salt, and pepper.
  9. 9In a bowl, mix mustard, liquid cream, salt, and pepper.
  10. 10In the same pan, sauté a chopped onion.
  11. 11In the same pan, sauté a chopped onion.
  12. 12In the same pan, sauté a chopped onion.
  13. 13Add the cream and mustard mixture to the pan and mix well.
  14. 14Add the cream and mustard mixture to the pan and mix well.
  15. 15Add the cream and mustard mixture to the pan and mix well.
  16. 16Add the seared filet mignon to the sauce.
  17. 17Add the seared filet mignon to the sauce.
  18. 18Add the seared filet mignon to the sauce.
  19. 19Garnish with parsley.
  20. 20Garnish with parsley.
  21. 21Garnish with parsley.
  22. 22For the mashed potatoes: Mash boiled potatoes with butter, salt, pepper, and liquid cream.
  23. 23For the mashed potatoes: Mash boiled potatoes with butter, salt, pepper, and liquid cream.
  24. 24For the mashed potatoes: Mash boiled potatoes with butter, salt, pepper, and liquid cream.
  25. 25Place the mashed potatoes in a metal ring on a plate, then remove the ring.
  26. 26Place the mashed potatoes in a metal ring on a plate, then remove the ring.
  27. 27Place the mashed potatoes in a metal ring on a plate, then remove the ring.

Ingredients

  • 1 filet mignon
  • 1 filet mignon
  • 1 filet mignon
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 2 tablespoons mustard
  • 2 tablespoons mustard
  • 2 tablespoons mustard
  • 1 cup liquid cream
  • 1 cup liquid cream
  • 1 cup liquid cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 6 potatoes
  • 6 potatoes
  • 6 potatoes
  • 1 cube butter
  • 1 cube butter
  • 1 cube butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon liquid cream
  • 1 tablespoon liquid cream
  • 1 tablespoon liquid cream

Equipment

knifefrying pantongsbowlspoonmetal ring