Filet mignon is often found on the list of recognizable Haute cuisine dishes. This special dish is an ideal choice to show your good cooking skills in front of friends you’ve invited for dinner!
4 veal filet mignons/fillet steaks (120 g each),20 g butter,1 tablespoon olive oil,5 tablespoons white wine,100 ml cream,50 g prosciutto,300 g fresh champignons, salt, pepper
Cover fillets with plastic wrap or foil and gently beat with a wooden bat. Clean champignons and cut into slices (or use dried penny buns soaked in warm water, when soft, rinse and slice) A slice of prosciutto or pancetta cut into cubes. Melt oil and butter in a frying pan (keep the butter from turning yellow) and fry fillets on both sides. Once golden, set aside and keep warm. Gently fry pancetta and mushrooms, pour with wine and saute until liquid evaporates. Add cream and cook for few minutes. Pour out the sauce in a deep bowl and grind with a hand mixer. Pour the sauce into the pan together with fillets, leave to sear on low fire for 6 minutes