Oyster Mushrooms and Filet Mignon with Cauliflower Florets

  • Preparation: 20 min
  • Cooking: 60 min
  • Portions: 4


    800g fresh oyster mushrooms
    600g-800g pork filet mignon
    3 potatoes, cubed
    4 carrots, cubed
    1 cauliflower head
    1 small onion, 2 shallots, 1 unpeeled garlic clove and fresh parsley
    250ml dry white wine
    100ml crème fraîche
    1 teaspoon curry powder
    1 teaspoon soya sauce
    Butter or olive oil
    Whole Green pepper grains and salt


Heat up butter or oil or a mixture of both in a casserole;

Place the filet mignon strips in the casserole over a medium flame and brown on all sides;

Add the whole onion, the shallots, the unpeeled garlic clove and wait 2-3 minutes while stirring; add the cubed carrots and potatoes, the mushrooms;

Once everything is well cooked, add the curry powder, stir quickly and deglaze with the white wine;

Add the green pepper and the soy sauce;

Cover and cook for 30 to 40 minutes, or until the carrots and potatoes are fully cooked;

Cut the cauliflower florets into similarly sized pieces and add them to a shallow pot, along with 2 cups of water and a pinch of salt; cook for 5 minutes;

Once the filet mignon is completely cooked, raise the heat and add the crème fraîche; let the sauce reduce for 5 minutes, stirring all the while.