Mustard-crusted filet mignon with porcini mushrooms

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!