Filet Mignon With Mushroom Cream Sauce And Fried Potatoes - cooking recipe

Ingredients

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

Preparation

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.
Preheat the oven to 400\u00b0F. Place the beef and tomato mixture in an baking dish. Add the herb butter and bake for 12-14 mins.
Heat 4 cups of oil in a large pot to 350\u00b0F 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.