topped with a rich mushroom ragout, applewood smoked bacon and horseradish cheese served with chèvre mashed potatoes

Preheat your oven to 400°F (200°C). Season the filet mignon with salt and black pepper. Wrap each filet with two slices of bacon and secure with toothpicks.

Prepare the Beef

In a skillet, heat olive oil over medium-high heat. Sear the filets for 3-4 minutes on each side until browned. Transfer to the oven and roast for 10-12 minutes for medium-rare.

Sear the Beef

In the same skillet used for the beef, melt butter over medium heat. Add chopped shallots and minced garlic, cooking until soft. Add sliced mushrooms and thyme, cooking until mushrooms are browned.

Sauté the Vegetables

Pour in white wine, scraping the bottom of the skillet. Allow to simmer for 5 minutes until reduced. Stir in cream and simmer until thickened. Season with salt and pepper to taste.

Add Wine and Cream

Peel and cube the potatoes. Boil in salted water until tender (about 15-20 minutes). Drain and return to pot.

Boil the Potatoes

Add butter, milk, and chèvre cheese to the potatoes. Mash until creamy, and season with salt and pepper to taste.

Mash and Mix

Place the chèvre mashed potatoes on the plate, top with the beef tournedos, and generously spoon the mushroom ragout over the top. Serve immediately.

Plate the Dish

Filet mignon

Applewood smoked bacon

Horseradish cheese

Olive oil

Salt

Black pepper

Mushrooms (button or cremini)

Shallot

Garlic

Butter

Fresh thyme

White wine

Cream

Potatoes (Yukon Gold or Russet)

Chèvre cheese

Milk

Twin filet mignon beef tournedos

Make Twin Filet Mignon Beef Tournedos Recipe in just 1h . topped with a rich mushroom ragout, applewood smoked bacon and horseradish cheese served with chèvre mashed potatoes

Twin Filet Mignon Beef Tournedos Recipe

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