Ingredients
- 1 shallot (finely diced)
- 700 gr filet mignon
- 120 ml cream (fresh)
- 55 gr vodka
- 45 ml dijon-style mustard
- 40 gr mushrooms
- 28 gr butter
- some salt and pepper
Divide beef into 2 steaks. Season steaks with pepper. Cook steaks in hot butter, 2 mins on each side, or more depending on desired doneness. Season with salt. Remove steaks to a warm plate. Add 1T. butter to pan. Add shallots and mushrooms and cook until all liquid has evaporated. Deglaze pan with vodka. Cook 1 min. Stir in mustard cook 1 min. Stir in cream. Check seasonings. Quickly reheat steaks. Serve with rosti potatoes or rice.
