filet mignon service with red wine mushroom cream sauce

Filet mignon is derived from French and refers to the horizontal thick cut of beef tenderloin, which is transliterated as filet mignon in Chinese. Real filet mignon is the most tender part of the beef and has a small portion, so it is also the most expensive part. The processing of filet is based on the principle of simplicity, and strives to maintain the flavor of the beef itself, including thick cutting (about 6~8 cm) in order to better preserve the juice in it. In principle, the degree of doneness does not exceed medium, but taking care of new students does not want to see red juice, this time it is medium well.

Ingredients

OliveOil

FiletMignon

WhiteMushroom

Onion

SaltedButter

35%Cream

RedWine

Garlic

Salt,BlackPepper

Cooking Instructions

Remove the fascia from the outer edge of the meat with a razor blade and apply the olive oil evenly
Sprinkle with coarse salt and coarsely ground black pepper on both sides and pat lightly.
Place some fresh rosemary leaves on top of the meat, pack in a crisper and refrigerate overnight.
The next day, heat a frying pan and cover the pan with olive oil, cook until the oil is slightly smoky, add the beef, and fry over high heat.
When golden brown, turn over and continue frying, while adding a small piece of salted butter to the beef and adding the rosemary.
After frying golden brown on both sides, fry the sides until golden brown as well, with the aim of quickly charring the surface and locking in the juices. Remove the rosemary, do not burn and blacken and store in the pot. Then put the pan together with the beef in a 400F degree oven to control the doneness, and target the beef core temperature of 145F degrees, medium. (Make sure the pan is heat-resistant and can be put into the oven in advance.)
While the beef is in the oven, the sauce is ready to cook. I have talked about the importance and soul status of sauce in Western food, Chinese Western food is influenced by the two or three vendors in Japan and Taiwan, and it is not taken seriously and not done well, which is the reason why many Chinese Western food is not delicious.
When the core temperature of the beef reaches 140F, remove the oven and keep the beef in another container. The original pan is ready to cook the sauce
The gravy and grease in the original pan are full of flavor, heat over medium heat, add a chopped onion (or shallot), slice two or three cloves of garlic, heat to produce fragrant and sweet taste.
Add about 50ml of red wine, mix slightly and wait for the alcohol to evaporate.
Add 50g of salted butter
Add four or five thickly sliced white mushrooms and stir-fry.
Add 35% cream to taste
The consistency of the sauce, with the finger spoon, will not close the cage again.
Serve the steak on a plate
Pour the sauce over again
Medium well, seven ripe inside, the juice is dry, and the best flavor is medium.