If you are among the countless fans of fine French cuisine whose péché mignon (little weakness) happens to be a filet mignon, then don’t look anywhere else, because this delicious recette (recipe) freshly hailing from the French coasts of la Normandie (Normandy) is just for you! • Pour 4 personnes (for 4 people): 800 g of filet mignon of veau (veal) cut in 4 parts 7 pommes (apples) of the ”Golden“ type 1 oignon (onion) Around 500 g of champignons (mushrooms) Le jus (the juice) of a [...]

Filet mignon—Bon appétit! is a post from: French Language Blog

1. Take a faitout (stewpot), immerse the veal mignons into l’huile and la margarine. 
   

   faitout (stewpot)

2. Put on the salt and the pepper, and add the chopped oignon as well as la farine. 
3. Stir the whole thing and cook for 5 minutes à feu doux (under gentle fire.)
4. Add the cidre. 
5. Put on the pealed cut apples between the mignons.
6. Cook for 25 minutes.
7. In the meantime, wash the champignons and slice them thinly. 
8. Remove the mignons and the apples.Put the stewpot under mild fire, add the crème fraîche until you get a sauce nappante (coating sauce), which should take some ten minutes
9. Add the jus de citron.
10. Put the champignons with a bit of margarine inside a covered poêle (frying pan) in order to extract their juice. Once that’s done, cook them uncovered to glaze them. 
11. Once you got your sauce nappante, put the mignons de veau and the apples back into the stewpot. Put them again under gentle fire, and serve together with the champignons. 
12. And pour finir (to finish)… Serve with some cidre in order to sharpen the goût (taste) of this delicious dish!