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Filet Mignon Stroganoff


Filet Mignon Stroganoff

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Tempo de preparo

30 min(s)


5 servings


  • Filet mignon cut into strips | 600 g
  • Fresh Paris mushroom, sliced | 300 g
  • Chopped Onion | 1 unit(s)
  • Squeezed garlic | 3 unit(s)
  • Ketchup | 2 tablespoon
  • Mustard | 2 tablespoon
  • Worcestershire sauce | 2 tablespoon
  • Tomato Extract | 2 tablespoon
  • Salt |  to taste
  • Black pepper |  to taste
  • Fresh cream | 400 ml
  • Cognac to flambé | 2 tablespoon


  1. Season the meat with just the black pepper. Heat a high non-adherent skillet with a drizzle of olive oil (leave it hot) and seal the meat, gradually. Go golden and remove from the pan. Then sprinkle salt over all the meat and set aside.
  2. Heat in the same pan (it will have the bottom of the meat that has been sealed, that gives the special touch!) more oil and sauté the onion and when it starts to brown, add the garlic and leave for 2 minutes.
  3. Add the meat and flambé with brandy until the alcohol evaporates. Put all the seasonings (mustard, ketchup, tomato extract, Worcestershire sauce) mix.
  4. Stir and add the mushrooms. Mix everything, lower the heat and let the sauce simmer for about 3 minutes. Add the cream and leave for another 5 minutes to 10 minutes on low heat until the cream begins to thicken.
  5. Taste for salt and adjust if necessary. Finish with parsley.
  6. TIP: you can use can and box milk cream, in which case mix and turn off the fire without having to boil.

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