Sear the meat.
In a large skillet or casserole dish, heat the oil and butter.
Brown the tenderloin on all sides. Season with salt and pepper.
Remove and set aside.
Prepare the sauce.
In the same pan, sauté the onion and garlic.
Add the carrots and mushrooms, and cook for 5–7 minutes.
To thicken the sauce
, sprinkle with flour and mix well.
Gradually pour in the stock, stirring constantly.
Final cooking:
Return the tenderloin to the sauce.
Cover and simmer for 20–25 minutes over low heat.
To serve:
Slice the filet mignon and coat with sauce.
Recommended support
White rice
Mashed potatoes
Fresh pasta
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