5 Tbsp butter + 2 TBs cooking oil
1 kilo of Filet Mignon or Faux Filet (sirloin or tenderloin)
1 small finely diced onion
2 garlic cloves crushed & chopped
1/2 kilo cremini or white mushrooms, sliced
Salt to taste
1/2 teaspoon Crushed black pepper
1/8 ts beef stock powder or 1/3 cup beef stock liquid
1/4 cup madeira or cherry wine
1/4 teaspoon nutmeg
1 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1.5 TBS mustard
2 TBS condensed mushroom soup
1 ts tomato paste
1.5 TBS worcestershire sauce
1.5 TBS soy sauce
3 TBS finely chopped parsley
2 cup of creme fraiche (double creme) at room temperature

1) Melt 3 Tbsp of butter in a large skillet on medium heat + 1 oil. Stripe a couple of pieces of the meat to make the sauce. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2) In the same pan, reduce the heat to medium and add the onion, cook till translucent, allowing them to soak up any meat drippings. Add the garlic last min to the onion. Remove them to the same bowl as the meat and set aside.

3) In the same pan, melt another 2 Tbsp of butter + 1 oil. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4) Return the meat & onion into the pan, add mustard, tomato paste, parsley, mix and fry 3 min then add worcestershire and soy sauces, add the wine and stock and simmer a couple of min.

5) Reduce the heat to low and add the cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the cream thoroughly. Simmer for a couple of min. Adjust salt.

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