1/2 tablespoon of mustard
1 tablespoon of thyme
1 tablespoon of salt
1/2 tablespoon of water
4 tablespoons of olive oil
6 medium-sized onions (600g) finely chopped
2 cups of fresh Paris mushroom, sliced (200g)
800g of filet mignon cut into small strips
1 pinch of black pepper
3 cups of natural yogurt (600g)
1 tablespoon of lemon juice
1 tablespoon of chopped parsley
1/2 tablespoon of mustard
1 tablespoon of thyme
1 tablespoon of salt
1/2 tablespoon of water
4 tablespoons of olive oil
6 medium-sized onions (600g) finely chopped
2 cups of fresh Paris mushroom, sliced (200g)
800g of filet mignon cut into small strips
1 pinch of black pepper
3 cups of natural yogurt (600g)
1 tablespoon of lemon juice
1 tablespoon of chopped parsley
In a small bowl, mix together the mustard, thyme, a pinch of salt and water to obtain a paste
Let it rest for about 30 minutes
In a medium saucepan, heat half of the olive oil over low heat
Add the onion and mushroom and cook until the mushroom is tender (about 15 minutes)
Transfer to a plate and set aside
In the same saucepan, heat the remaining olive oil and sauté the filet, stirring occasionally, until browned (about 20 minutes)
Add the mustard paste, reserved onion and mushroom, remaining salt and black pepper
Mix well and let it simmer
In a small bowl, mix together the yogurt and lemon juice
Add to the saucepan with the filet, stir well without letting it boil (about 1 minute)
Remove from heat, add chopped parsley, transfer to a plate and serve immediately
Cals: 582 per serving
