Filet Mignon with Mushroom Sauce

Stuffed meat does not need heavy side dishes, just bake the vegetables.

Ingredients

• 800 g central part of beef tenderloin
• 2 tbsp. l. butter and olive oil
• 2-3 cloves of garlic
• 2 sprigs of thyme
• salt, freshly ground black pepper
• 200 g champignons
• 2 shallots
• 100 ml dry white wine
• 200 ml cream, 30-38% fat
• 1 tbsp. l. butter
• 1 tsp black peppercorns

Directions

1. Remove the films from the meat. Cut the tenderloin into 8 equal pieces. Rub them on all sides with salt and pepper, let sit for 20 minutes.
2. Wipe the champignons with a napkin and chop finely. Peel the shallots, cut as small as possible. Coarsely crush the peppercorns in a mortar and add to the cream.
3. Preheat oven to 100 ° C. Put crushed garlic and thyme in a heavy-bottomed pan, drizzle with olive oil, put on medium heat. When the garlic starts to change color, add the butter. Cook until the garlic is golden brown, 1.5 minutes.
4. Place the beef in a skillet and sauté over medium-high heat, pouring the spicy butter over the meat until golden brown on both sides, about 4 minutes.
5. Place the meat on a parchment-lined baking sheet and place in the oven while the sauce is cooking.
6. Remove garlic and thyme from the pan, add oil, add mushrooms and shallots, fry for 3 minutes. Pour in wine, increase heat to high, evaporate wine 2/3. Pour in the cream, salt, bring to a boil, cook for 2 minutes.
7. Place the meat on plates, top with the mushroom sauce and serve immediately.