How to make
1 cup is 6.8 fl oz (200 ml)!
The meat is cleaned from all kinds of skins, until you have pure meat. They are turned with your fingers, pat them and shape them into a cube. They are set aside.
The mushrooms are cleaned with damp paper, the stump is removed from the cap and they are not peeled.
In a deep frying pan put half the butter with 1 tbsp. of olive oil on high heat. Heat, until it aquires a nice caramel color. Reduce the heat and add mushrooms. Cook for about 6 minutes, until their water evaporated, by stirring constantly with a wooden spoon.
Add the chopped onion, cook for about 3 minutes, until it softens, add the finely chopped garlic, thyme, salt with 1/4 teaspoon of salt and black pepper. Leave them to simmer on a medium heat, by stirring constantly, for about 3-4 minutes. Remove them with a slotted spoon and set them aside.
Wipe the pan with damp kitchen paper, add the other part of the butter and tbsp. of olive oil and heat it up. The fillet cubes are seasoned with salt and black pepper. It is spread everywhere by hand.
Wait for the fat to heat up to a nice caramel color and the foam to disappear from the butter and place the steaks. Cook for about 2 minutes on one side, turn them over and cook for another 1 minute. Remove them from the heat.
In the same pan pour the wine, leave it to reduce by half for about 3 minutes, by scraping the bottom with a wooden spatula. Cook at a moderate temperature. Add the broth and leave it to simmer for about 5 minutes, add the cream, cook for about 2 minutes, by stirring constantly, or until it thickens.
Place the mushrooms and meat back into the pan, pour the sauce in several portions to heat and remove them. The food is then served.
The Pan-Seared Filet Mignon is very tasty!
