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Filet mignon with mustard
Chapter VIII ·
Meat · Nº 287
Filet mignon with mustard
9 ingredients
7 steps
Ingredients
Method
Ingredients
For
4 pieces
filet mignon
salt
black pepper
2 tablespoons
corn oil
, 2 to 3 tablespoons
1 tablespoon
mustard seeds
50 ml
brandy
250 ml
heavy cream
, fresh, preferably
100 ml
chicken broth
, or beef
3 tablespoons
mustard
, prepared; 3 to 4 tablespoons
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Method
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1
Heat the oil in a wide, thick-bottomed skillet.
2
Season the filets with salt and black pepper and fry on both sides until done to your liking.
3
Remove the filets and set aside.
4
With the skillet still on the heat, add the mustard seeds and cover them until they start to pop. Remove from the heat and wait for the seeds to stop popping.
5
Remove the lid, return to the heat and add the cognac. With a wooden spoon or spatula, loosen the bits left on the bottom of the skillet from frying the filets.
6
Add the beef or chicken broth and the prepared mustard, and let it reduce a little. Add the heavy cream and heat well. Adjust the salt.
7
Put the filets back in the sauce just to warm them, and serve hot.
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Meat · Nº 258
Steaks in wine sauce
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