Prepare the meat:
Cut the tenderloin into thick slices (as in the photo).
Season them with salt and pepper on both sides.
Brown the meat:
In a casserole dish, heat the oil and butter.
Brown the filet mignon slices on each side (approximately 2-3 minutes).
Remove them and set them aside.
Cook the vegetables:
In the same pot, add the onion, garlic, carrots and mushrooms.
Cook over medium heat for 5 to 7 minutes until lightly browned.
Prepare the sauce:
Sprinkle the flour over the vegetables and mix well.
Pour in the white wine, then the chicken stock.
Stir and simmer over low heat for 10 to 15 minutes until the sauce thickens slightly.
Put the meat back in:
Place the tenderloin back in the casserole dish.
Add the cream and, if you like, a spoonful of mustard to enhance the sauce.
Cover and simmer for 15 to 20 minutes over low heat.
Taste and adjust the seasoning.
Finishing :
Sprinkle with freshly chopped parsley before serving.
🍽️ Serving suggestions:
Serve hot accompanied by:
Riz basmati,
Fresh pasta,
Or homemade mashed potatoes.
The creamy mushroom and carrot sauce goes perfectly with these toppings.
