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Wednesday, June 1, 2011

Filet Mignon in Mustard Sauce

Fancy. I'd only had filet mignon in classy restaurants before. When it went on sale, though, I had to give it a whirl. It is actually a very tender part of the animal; pork, veal or beef. I only found pork, so here it goes..
Serves 4-5
2 filet mignons
4 tbsp good mustard (not that neon crap)
5 tbsp heavy cream
1 tsp fresh ground pepper
1 handful fresh mushrooms, sliced
some chopped parsley
1 tbsp butter
1. In a bowl, mix together the cream, mustard, and pepper and set aside.
2. In a heavy based pan, heat the butter and brown the filet mignons on all sides.
3. Deglaze with 1 or 2 tbsp of the mustard and cream mixture, and add the mushrooms. Cook on high for about 5 minutes.
4. Pour in the rest of the mixture, cover, and simmer for about 20 minutes. The filet mignons should be cooked through if you use pork. You can make it rare if it is veal or beef. Taste and adjust the seasoning.

I cut the filet mignons and served with basmati rice and steamed broccoli, with sprinkled parsley on top.
Just delicious!
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