For 4 people
For 4 people
Start by finely chopping the onions and melting them in a pan with half the butter.
Once they have become translucent, add the sliced mushrooms, season with salt and pepper and deglaze with wine vinegar.
Add water and simmer over low heat until all the water has evaporated. Then add cream and continue cooking until the sauce becomes creamy.
Cut the filet mignon into slices and cook it in a pan with the remaining butter for 5 to 10 minutes depending on the thickness.
Reheat the mushroom sauce and drizzle it over the filet mignon slices before serving.
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