Filet Mignon With Mushroom Cream Sauce And Fried Potatoes

• 2 None onions, peeled and finely diced
• 600 g mushrooms, sliced
• 4 None beef medallions (each 150g)
• 8 None cherry tomatoes
• 4 None small potatoes, cut into chips
• 1 litre + 2-3 tsp oil
• 300 ml vegetable stock
• 200 ml double cream
• 1/2 bunch parsley, chopped
• 25 g herb butter
• None None coarse sea salt

1. Heat 2-3 tbsp of oil in a frying pan and sear the beef for about 1 min on each side. Season to taste, remove and keep warm. Saute the tomatoes, mushrooms and onions briefly. Add the stock and heavy cream bringing to a simmer for 5 mins.
2. Preheat the oven to 400u0b0F. Place the beef and tomato mixture in an baking dish. Add the herb butter and bake for 12-14 mins.
3. Heat 4 cups of oil in a large pot to 350u0b0F and fry the potatoes in 3 portions until golden brown. Season the fries with coarse salt, and allow to drain on a paper towel. Remove the steaks from oven and garnish with parsley.

onions, mushrooms, beef medallions, tomatoes, potatoes, vegetable stock, cream, parsley, herb butter, salt

Taken from recipes-plus.com/api/v2.0/recipes/17422 (may not work)