Mustard fillet simple recipe

Ingredients for 2-3 people

540g filet mignon medallions (4 of 180g each)

20g butter

2/3 cup dry white wine

2/3 cup beef broth (400g muscle, 1 carrot, 1 celery stalk, 1 onion, 4 parsley stems, 2 tablespoons dry white wine, 1/2 tablespoon salt and 600ml water)

2 tablespoons whole grain mustard (Ancienne)

1 spoon of traditional Dijon mustard soup

Col 1 spoon of yellow mustard soup

2 tablespoons fresh cream (can be boxed)

1 teaspoon corn starch dissolved in 1 teaspoon water

salt and pepper

Prepare the broth: in a very hot pressure cooker sauté the meat with the vegetables until everything is golden brown and the bottom of the pan slightly dark (due to the meat being browned). Add white wine, then 600ml of water, parsley and salt. When you press the pressure for 15 minutes and hang up. Strain and reserve. Dry the medallions well with paper towels, rub salt and pepper on both sides.

Heat a frying pan, add a drizzle of olive oil and when the frying pan is very hot, place the 4 medallions. Leave for 2 minutes and turn on your side. After 2 minutes, add the butter, it will melt and you will be watering the steaks with it. Remove the steaks quickly p do not pass the point. Put the white wine in the pan (with the butter). As soon as the alcohol boils and evaporates, add the broth.

Add the mustards, stir, place the meat broth that was formed with the medallions in the sauce pan. Add the cornstarch, stir and add the cream. Everything very fast. Stir and serve with the medallions.