600 g of fillet mignon, cut into strips
50 g of fresh mushrooms, sliced
30 g of finely chopped onion
10 g of fresh herbs, chopped
100 ml of white wine
50 ml of bechamel sauce
30 ml of heavy cream
4 tablespoons of demi-glace
2 tablespoons of butter
Salt and pepper to taste
600 g of fillet mignon, cut into strips
50 g of fresh mushrooms, sliced
30 g of finely chopped onion
10 g of fresh herbs, chopped
100 ml of white wine
50 ml of bechamel sauce
30 ml of heavy cream
4 tablespoons of demi-glace
2 tablespoons of butter
Salt and pepper to taste
Heat a skillet over medium heat
Add 1 tablespoon of butter
When hot, add the fillet mignon strips in a single layer
Cook until browned on all sides and flambé with white wine
Remove from heat and reserve both the meat and wine
In the same skillet, cook the mushrooms in 1 tablespoon of butter
Add the chopped onion, herbs, and reserved wine
Cook until the liquid has reduced by half
Add the bechamel sauce and demi-glace
Stir well as it comes to a simmer
Remove from heat
Add heavy cream and stir until heated through
Season the meat with salt and pepper
Place in the skillet with the sauce
Simmer for a few seconds
Serve with rosti potatoes.
