Filet mignon in sauce (traditional French recipe)

He filet mignon in Spanish means: nice steak, and it could not have a better translation because the truth is that it is a delicious recipe, and quite simple to prepare.

This time we are going to prepare the filet mignon in saucethe meat is wrapped in bacon or bacon, we will cook it on the grill and we will enrich the sirloin with a simple mushroom saucea dish to lick your fingers.

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Mushroom sauce, to accompany meats!

Although it is somewhat caloric, the truth is that it can be tasted on special occasions, also taking into account that it is not an economic cut; children will like it very much for its flavor and the juiciness of the meat; besides this filet mignon with mushroom sauce It is very smooth so it is the perfect accompaniment.

Filet Mignon in sauce recipe

Ingredients

• 2 beef tenderloins
• Pepper
• Salt
• 4 slices of bacon or bacon

Dip

• 250g mushrooms
• 1 clove garlic
• 4 tablespoons of flour
• 250 g of chicken broth
• 4 tablespoons extra virgin olive oil

How to make Filet Mignon

Prepare the sirloin

Season each sirloin with salt and pepper on both sides; we place two slices of bacon around the sirloin with the help of skewer sticks. We booked.

Make the filet mignon sauce

Heat the oil in the pan over medium heat, add the mushrooms and minced garlic and sauté for about 5 minutes.

In another pan add a couple of tablespoons of olive oil, add the flour and toast for 5 minutes, stirring constantly. Add the hot chicken broth; stir well with a whisk until the bechamel thickens. Then add the sautéed mushrooms, lower the heat, let cook for a while longer until the sauce thickens.

We make the sirloins on the grill

We put a teaspoon of oil on a griddle, distribute it well with the help of a kitchen brush and roast the already salted fillets on both sides until they are to our liking.

We serve the filet mignon with mushroom sauce all piping hot.

What is Filet Mignon?

do you wonder what is filet mignon? It refers to a specific cut of meat, which can be pork, beef or beef.

In French gastronomy, the term refers above all to a cut of pork, which in Spain we call pork tenderloin. If you read us from another country and you don’t know what cut it is, we’ll tell you later. For our recipe we are going to use beef tenderloinspecifically the tip.

HesirloinIt is a piece of beef or pork, which comes from the lower back, between the lower ribs and the spine. To be more precise, it is located above the kidneys and below the lower back, hence the name sirloin. It is considered a precious piece of meat, because it is very, very tender and has little fat. Precisely for this reason, and because a small piece can be obtained from an animal, it is one of the most expensive cuts of meat.

HesirloinIt has a conical and elongated shape, and is divided into several parts: the tip is what is rightly calledfilet mignoneitherfilet mignon; the middle part is calledturned and the part of the head, that is to say the thickest,chateaubriand.

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Other recipes with sirloin

If you want to try other sirloin recipes we recommend the Fillet Wellingtonhe Baked Pork Tenderloinor the Sirloin with Whiskya traditional Sevillian tapas recipe.

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