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How to Make a Filet Mignon

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filet mignon is one of those meals that many people might consider a delicacy. Filet mignon means “tender filet” in French, and it sure is tender. While in France, the name refers to what we call a pork tenderloin in English in the U.S. it’s basically a very tender steak that comes from a cow. If you’re looking to show off your cooking skills to someone special, this dish could be an excellent option you could use to win this person over.
5-Minute Crafts shows you how to cook a filet mignon with a creamy mushroom sauce to garnish your plate.

Ingredients

  • 3 medallions of fillet mignon (you can choose how thick you want them to be)
  • 3 strips of bacon
  • 1/2 lb. of mushrooms
  • ¾ cup of cream
  • 1 tsp of flour
  • Butter
  • 1 cup of water
  • 1 tsp of powdered chicken broth
  • Salt
  • Pepper
  • 1 or 2 cloves of garlic

For the mushroom sauce

1. Heat the skillet and add a little bit of butter. Add 1 or 2 cloves of finely chopped garlic depending on your preference, and stir-fry for a couple of minutes.

2. Slice the mushrooms and sauté them until they become golden brown and reduce in size.

3. In a cup with warm water, add a teaspoon of powdered chicken broth and a teaspoon of flour so that the broth thickens. Stir until well combined and make sure that there are no lumps of flour or lumps of broth left. Then, pour the mixture into the skillet where you were sautéing the garlic and mushrooms. Let it simmer for 1 or 2 minutes.

4. Add cream and stir with a spoon until everything is well combined. Make sure all the mushrooms are coated well with cream.

5. Cook for 2 or 3 more minutes and taste. Be careful to not add too much salt. Chicken broth is rich in sodium, so it might be enough. Add pepper to taste and set aside the mushroom sauce.

To cook the steak

1. Using toothpicks, attach a strip of bacon to each of the medallions, like in the picture.

2. Season the medallions on both sides. Heat the skillet or a cast-iron pan, and once it’s very hot, add a little bit of butter and put the medallions on it. Cook on each side for about 4 minutes, depending on how thick they are, and then along the edges so that the bacon is also browned.

3. Keep them in the same cast-iron skillet and bake them in the oven at 340°F for 5 minutes or until they reach the desired “doneness.”

4. Serve the steaks with the mushroom sauce and asparagus or with any side dish of your preference.

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