Filet Mignon with Cream and Mushrooms

 

 

 

 

 

 

 

 

Ingredients

1 pork tenderloin (around 500 g)
250 g button mushrooms (or porcini mushrooms for more flavor)
20 cl of thick crème fraîche
1 shallot
1 clove of garlic
1 glass of dry white wine (optional)
2 tbsp. tablespoon of olive oil
1 knob of butter
Salt & pepper
1 pinch of nutmeg
1 tbsp. tablespoon chopped fresh parsley (for the finishing touch)

Preparation

1. Prepare the ingredients

Clean and cut the mushrooms into thin slices.
Finely chop the shallot and garlic.
Cut the filet mignon into medallions about 2 cm thick.

2. Cooking the filet mignon

In a large skillet, heat the olive oil and butter over medium heat.
Brown the medallions on each side for 2-3 minutes, then set them aside on a plate.

3. Prepare the creamy mushroom sauce

In the same pan, add a little butter if necessary, then brown the shallot and garlic until they become translucent.
Add the mushrooms, let them cook for 5-7 minutes until the water evaporates.
Deglaze with white wine, let reduce for 2 minutes.
Pour in the crème fraîche, add the nutmeg, salt and pepper.

4. Finalizing the dish

Return the filet mignon medallions to the pan.
Leave to simmer over low heat for 5 minutes so that the meat soaks up the sauce well.
Sprinkle with fresh parsley before serving.