Filet Mignon in Madeira Sauce
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- Filet mignon medallions. / 3 large garlics / salt and black pepper to taste. / 1 sachet of Madeira sauce / champignons | to taste
- Season the medallions with minced garlic, salt and black pepper. Leave to marinate for 25 to 30 minutes to get flavor.
- In the skillet put 1 tablespoon of butter and fry the medallions over low heat on one side and the other and set aside on a platter.
- Take the frying pan that made the medallions over low heat and add the sachet of wood sauce, with the help of a spatula, mix the sauce with the rest of the crust from the medallions frying. That will make the sauce taste. Turn off the heat and add the mushrooms.
Drizzle the medallions with the Madeira sauce on top and it's ready.
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