Filet mignon with mushroom sauce

Filet mignon with mushroom sauce

Ingredients 

(for 2)

Filet mignon (cut into 2cm thick)

Mushrooms (cut into slices)

200ml fresh cream

150ml white wine

100ml water

1 onion (finely diced)

2 garlic cloves (minced)

Olive oil

Thyme

Salt and pepper

Instructions

Heat a pan with butter and a little olive oil and pan-fried filet mignon for about 6 minutes on each side. Season with salt and pepper while cooking, set aside.

In another heated pan with olive oil, pan-fried onions until slightly browned. 

Add in mushrooms and garlic and continue to stir fry until fragrant. 

Add white wine and continue to cook until mixture is reduced by half.

Add water and fresh cream and continue to cook until the sauce has thickened.

Add in thyme, salt and pepper to taste.

Serve immediately with your favourite vegetables and rice.

Bon appétit!

Tuna and tomato pie

Tuna and tomato pie

Ingredients
(for 4)

1 ready-made pure butter puff pastry
1 can of tuna (150g) crushed into small pieces
200ml of fresh cream
Half of an eggplant
150g of concentrated tomato sauce
1 egg
Salt
Herbes de Provence
Shredded emmental cheese

Instructions

Preheat oven to 200 degrees C.
Slice eggplants and pan fried them in a heated up pan with olive oil.
Roll out puff pastry on a round baking tray and pierce some small holes with a fork.
Bake puff pastry for about 8 minutes in the preheated oven.
In a bowl, mix well fresh cream, tomato sauce, egg and some salt to taste.
Remove puff pastry from oven and lay tuna on, followed by eggplants and tomato sauce.
Sprinkle some herbes de Provence and finish with a generous layer of emmental cheese.
Continue to bake the pie for another 30 minutes, or until golden brown and cheese has melted.

Good to be served as starter or as a main with salad.

p/s: Capers can be added for that extra flavour.

Bon appétit!