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!

Tourtière - Traditional French-Canadian dish

Tourtière - Traditional French-Canadian dish 

Ingredients 
(for 2)

1 ready-made pure butter puff pastry cut into half
300g of boneless meat ( I used duck, but the traditional recipe is usually made of minced meat, veal, or beef)
100g of mushrooms
1 onion
3 cloves of garlic
1/2 cup of red wine
1 1/2 tablespoon of flour
400ml of chicken / beef stock
1 bay leaf
Thyme
Salt and pepper
Butter


Instructions


Heat up a pot with butter.
Stir in chopped onions and garlic and fry until slightly browned.
Add meat and stir in flour and continue to stir fry until meat changes colour slightly.
Add in mushrooms.
Add in stock, red wine, bay leaf, thyme, salt and pepper.
Leave to simmer on low heat for 20 minutes or until meat is tender.
Preheat oven to 200 degrees C.
Scoop meat mixture into 2 oven proof casseroles and cover with puff pastry, sealed down at the sides.
Bake in oven for 30 minutes or until golden browned.


Serve with your favourite salad.

Bon appétit!

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Valentine's Day Special - Plat Principal

Plat Principal - Blanquette de Veau (Stewed veal served with rice)

We recommend pairing the meal with dry white wine


Ingredients
(for 2)

400g shoulder of veal
1 carrot
1 leek (only the white part)
1 onion
1 clove of garlic
1 shallot
200g of fresh mushrooms
1 egg yolk
1/2 lemon
1 glass of dry white wine
1 tablespoon of flour
2 tablespoons of fresh cream
30g of butter
Bay leaves
Thyme
Salt and pepper
Olive oil

Instructions

Cut the veal into pieces.
Cut the mushrooms, carrot, leek and onion into pieces.
Dice the garlic and shallot.
In a pot filled with boiled water, soak the veal meat for about 1 minute to remove impurities and also to make the veal meat firmer.
Drain off the water, and run the veal meat under cold water.
Replace the veal meat in a heated pot with olive oil, stir fry them a little without browning and add in chopped carrots, leeks, onions, garlic, shallots, bay leaves, thyme, white wine and season with salt and pepper.
Add water to cover all ingredients and bring to a boil.
Leave to simmer for 1 hour 30 minutes.
In a heated up pan with 15g of butter, cook the mushrooms and season with lemon juice. Cook for around 10 minutes.
In another pan, melt the remaining butter and add in the flour. Stir continuously with a whisk and let cool.
When the veal meat is cooked, drain off and keep the clear stock.
Add the stock to the flour mix, whisking continuously, and bring to a boil.
Put the meat and vegetables into a pot after removing bay leaves, thyme, and garlic. Add in the mushrooms, the sauce and cool for another 10 to 15 minutes.
Just before serving, in a bowl, mix egg yolk with fresh cream. Pour into sauce and stir to mix evenly without bringing into a boil.
Add in a few drops of lemon juice.

Serve hot with rice.

Happy Valentine's Day!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

Chicken cooked in red wine - thyme, sage

  Chicken cooked in red wine - thyme, sage

Ingredients
(for 2)

3 chicken fillets
200ml of chicken stock
30g of raisins
1/2 onion
1 cup of red wine
1 tablespoon of sugar
1 tablespoon of balsamic vinegar
3/4 teaspoon of flour
2 sage leaves
2 cloves
Thyme
Whole white pepper
Salt
Olive oil

Instructions

In a bowl, mix wine, sliced onions, sage leaves, cloves, thyme and some whole white pepper.
Cut chicken fillets into desirable sizes (not too small) and marinate them in wine mixture for at least 1 hour.
Soak raisins in warm water, dry them and coat them lightly in flour.
In a heated pan with olive oil, pan-fry the chicken (without the wine mixture) and onions until browned.
Strain the wine mixture and pour the residue into the pan with chicken stock. Season with salt, and cook on medium heat for 15 minutes.
In a separate pan, caramelise the sugar with 1 tablespoon of hot water and balsamic vinegar. Pour caramel over chicken in pan.
Add raisins into the pan, stir gently and continue to cook until the sauce has thickened.

Serve immediately with your favourite vegetables and rice or potatoes.


Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com