Filet Mignon With Mushroom Cream Sauce And Fried Potatoes

• 2 onions peeled and finely diced
• 6 1/4 cups mushrooms sliced
• 4 beef medallions each 150g
• 8 cherry tomatoes
• 4 small potatoes cut into chips
• 4 1/4 cups oil
• 1 1/4 cups vegetable stock
• 7/8 cup double cream
• 1/2 bunch parsley chopped
• 1 3/4 tablespoons butter herb
• 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, tomatoes, potatoes, oil, vegetable stock, double cream, parsley, butter, salt

Taken from www.yummly.com/recipe/Filet-Mignon-with-Mushroom-Cream-Sauce-and-Fried-Potatoes-1411627 (may not work)