Filet Mignon Escalopes with Mushrooms and Mustard Sauce

Name: Filet Mignon Escalopes with Mushrooms and Mustard Sauce
Yield: 4
Ingredients: 50 ml of extra virgin olive oil; 24 thin slices of filet mignon (approximately 600g); 200g of mushroom mix; 50g of Dijon mustard (with seeds); 50ml of chicken broth; 100ml of fresh heavy cream

1
50 ml of extra virgin olive oil
2
24 thin slices of filet mignon (approximately 600g)
3
200g of mushroom mix
4
50g of Dijon mustard (with seeds)
5
50ml of chicken broth
6
100ml of fresh heavy cream

Ingredients

1
50 ml of extra virgin olive oil
2
24 thin slices of filet mignon (approximately 600g)
3
200g of mushroom mix
4
50g of Dijon mustard (with seeds)
5
50ml of chicken broth
6
100ml of fresh heavy cream

Directions

1
Step 1
2
Heat the olive oil in a large skillet over medium-high heat
3
Cook the filet mignon escalopes quickly, without overcrowding, and reserve
4
In the same skillet, sauté the mushrooms until they're tender, seasoning with salt and reserving
5
Step 2
6
In the same skillet, combine the mustard, chicken broth, and heavy cream, whisking to form a smooth sauce
7
Taste and adjust the seasoning as needed
8
To serve, arrange the filets interlaced with the mushrooms and spoon the sauce over the top.