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Mignon with mustard sauce

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Mignon with mustard sauce


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Tempo de preparo

40 min(s)


6 servings

Téia Lofrano

  • Ingredients
  • Recipe
  • Fillet mignon brain seasoned with salt, herbs of proof, black pepper and olive oil1 kg
  • Extra Virgin Olive Oil3 tablespoon
  • Minced red onion1 unit(s)
  • Djon mustard2 tablespoon
  • Mustard Grain2 tablespoon
  • Yellow Mustard2 tablespoon
  • Whiskey or cognac30 ml
  • Honey2 tablespoon
  • Salt to taste
  • Fresh cream400 ml
  1. Season the meat with salt, pepper, herbs of proof (thyme, rosemary, basil) and olive oil on all sides and let the seasoning set for 1 hour at room temperature.
  2. Heat a skillet, and when hot, sear the meat on all sides for approx 1 min on each side.
  3. Place on a baking sheet, cover with aluminum foil and bake in a preheated oven at 180 for: 20 min if you want it rare 25 min if you want to the point 30 min if you want it well done
  4. While the meat is cooking, prepare the sauce:
  5. In the same skillet where the meat was sealed, add the oil and sauté the red onion for 2 min. Add the whiskey or cognac and flambé.
  6. When the flame goes out add all the mustards, honey and cream, adjust the salt, lower the heat and let the sauce thicken for 7 minutes. (if you use cream from a box, just add it, mix and turn off the heat, no need to boil)
  7. Remove the meat from the oven and wait 5 min before slicing (important for the meat juices to return to place)
  8. Slice the meat and serve with the sauce on top.
  9. Tips for serving: 🔹 white rice and potato straw 🔹 salad 🔹Moroccan couscous

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