/images.kitchenstories.io/wagtailOriginalImages/R2104-photo-final-2.jpg)
Mustard-crusted filet mignon with porcini mushrooms
Ingredients
Utensils
cutting board, knife, bowl (small), plastic wrap, pot (small), rubber spatula, oven, ovenproof pan, aluminum foil, frying pan, tongs
How-To Videos
See allHow to prepare celery root
How to clean mushrooms
How to cut an onion
How to deglaze
Nutrition per serving
Step 1/ 4
- 150 g celery roots
- ½ onion
- ½ clove garlic
- 150 g porcini mushrooms
- 35 g breadcrumbs
- 20 g butter
- 1 tsp grainy mustard
- 1 tsp Dijon mustard
- salt
- pepper
- cutting board
- knife
- bowl (small)
- plastic wrap
Peel and chop celery root. Finely dice the onions and garlic. Chop porcini and set aside. Mix breadcrumbs, some butter, both mustards, salt, and pepper together in a small bowl. Transfer mixture to a piece of plastic wrap, press flat and even with your hands, wrap tightly, and transfer to the fridge.
Step 2/ 4
- 20 g butter
- ½ tsp flour
- 50 ml white wine
- 50 ml water
- 50 ml crème fraîche
- salt
- pot (small)
- rubber spatula
In a small pot, lightly sauté onion, garlic, and celery root with some butter for approx. 2 min. Dust with the flour and mix well, then deglaze with white wine and cook for approx. 1 min. Add water, crème fraiche, and season with salt. Let cook until the celery is soft, then set aside and keep warm.
Step 3/ 4
- 1 filet mignon
- salt
- oil (for frying)
- oven
- ovenproof pan
- aluminum foil
Season filet mignon on both sides with salt. Turn on the grill function of your oven. Heat an ovenproof pan over medium-high, add some oil, and sear the fillets on both sides. Remove fillets from the pan and let rest in aluminium foil for approx. 5 – 10 min. Remove crust from the fridge and cut to fit the fillets. Place some crust on each fillet and put it back into the pan, crust-side up. Grill the fillets in the oven for approx. 3 – 5 min., or until the crust is browned on top. Set aside.
Step 4/ 4
- 10 g butter
- salt
- pepper
- frying pan
- tongs
In a frying pan over medium heat, fry the porcini mushrooms for approx. 3 min. Add remaining butter and season with salt and pepper. Put a layer of the celery root mixture onto a plate, scatter with some mushrooms, and top with the filet mignon. Serve immediately and enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
- Beef ragout with celery root puréeLisa
- Baked lasagna roll upsNadine Page
- Classic steak au poivre (French pepper steak) with mashed potatoes and green bean bundlesChristian Ruß
- Potato soup with fried porcini mushroomsChristian Ruß
- Green risotto with dandelion pestoEnikö G.
- Earthy pasta with chestnuts and mushroomsLisa
- Low-carb lasagnaTeam
- Lamb and quince tagineSandra Schumann