Filet Mignon in a Pan
by Editorial Staff
Only the most tender meat is used to prepare this dish. The dish is simple, but it is worth frying it properly, not overexposing it in a pan. So, the recipe for how to cook filet mignon in a pan.
Cook: 18 mins
Servings: 4
Ingredients
- Filet mignon – 4 pieces (each 4.5-5 cm thick)
- Butter – 1 Tbsp. the spoon
- Olive oil – 0.5 tbsp
- Salt – To taste
- A mixture of peppers and peas – 2 Tbsp. spoons
- Cream – 1 Glass
- Whiskey or Cognac – 1/3 Glass
Directions
- Wash and pat dry the meat. Season with salt on both sides.
- Put the mixture of peppers in a bag and grind with a hammer or rolling pin.
- Dip two sides of each piece of meat in the pepper mixture.
- Melt butter in a frying pan, add vegetable oil to it.
- Place the spiced side of the meat on a heated surface.
- Cook each side for about 4 minutes.
- Transfer the meat from the skillet to a plate and immediately cover with foil.
- At the same time, make the sauce: return the pan to the heat and carefully pour in the cream.
- Pour in alcohol and cook the sauce for 2-3 minutes, stirring constantly.
- Place the meat back in the pan for the sauce.
- Transfer the meat to a plate and pour 1-2 tablespoons of sauce over each bite. Serve it straight to the table.
Bon appetit!
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