For an amazing Sunday dinner that isn’t a roast chicken this one doesn’t take so long. You’ll want a nice filet mignon. What we’ve got here will do us happily (2 adults / 2 kids) So around 350grammes for the 4 of us.
Ingredients you’ll want.
- 1 filet mignon 350grammes
- 1 red onion (or a normal onion / shallots)
- 3 large carrots
- 10 mushrooms
- Whole Grain Mustard
- Cream (25cl)
- Some water
You’ll want to brown your meat in some butter. I like to use a pot that will retain the heat and is long enough to hold the meat not to mention can take the rest of the veg and sauce.
While that’s happening chop 1 red onion (or normal onion .. shallots) quite finely add it get that frying away for a few minutes as well. Chop 2 or 3 decent carrots, quite fine as you’ll want them to cook quite quickly. A handful of mushrooms sliced and chopped roughly.
Also while you’re at it get your spuds peeled. I’m leaving them as chunks and just going to boil them with a sprinkle of salt. People can make a mash with some butter on their own plate or just have them with the mustard sauce.
With your filet mignon browned and your onions having cooked for a few minutes we’re going to put everything into the pot (Not the spuds we’ll boil them separately)
You’ll want to add in the cream and the mustard here. I’m using a 25cl bottle of cream. I’m also going to rinse out the bottle with about half water. I’m adding in about 2 table spoons of mustard. You’ll want to adjust the water and mustard to your own taste. Give it a good stir, get it heated up with the lid on and cook for around 20 to 25 minutes until your carrots are tender.
I forgot to take a final shot of it all dished up! You hopefully get the idea though. Carve up the cooked filet mignon and serve.