Filet Mignon with Mushroom Sauce

Fillet Mignon is a classic dish with a divine tenderness, it can be grilled, sautéed or broiled and is a suitable choice any time of year.

Ingredients serve 4

4 beef fillet steaks, about 200g each
4 rindless bacon rashes
1 tbls oil
20 g butter
½ finely chopped brown onion (100g)

300 g small button mushrooms, halved

¼ cup brandy (60ml)
¼ cup cream (60ml)

Method

Preheat oven to 200°C normal bake. Wrap each piece of fillet with a bacon rasher around the edges and secure with toothpicks. Place oil in a large frying pan with an oven proof handle over medium heat. Season the meat with salt and pepper before searing on all sides in the frying pan. The steaks can be set aside at this stage for cooking later, if desired. Place the frying pan containing the steaks in the oven for approx. 15 minutes depending on the preferred way you like your meat cooked. Place butter in separate frying pan over medium heat, cook the onion and mushrooms for approx. 4 minutes, set aside. Remove the frying pan from the oven and place the meat on a plate, cover with foil and allow resting. Place the frying pan over medium heat and pour in brandy, cook until reduced and stir in the cream. Season with salt and pepper. Add the mushrooms and cook while stirring. Place the cooked steaks on serving plates along with boiled or roasted chat potatoes and steamed vegetables such as beans. Divide the mushroom sauce on the plates and serve.

Note: Try adding mashed sweet potatoes to this dish or oven roasted vegetables.