Filet mignon with leeks

Author: Les Cultures de chez nous
Filet mignon aux poireaux
Preparation 15
Baking 40
Portions 4
Freezing No


  • 4 filets mignons of 3/4 in. (2 cm) thick
  • 125 g (1/2 cup) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 50 g (2 oz) of finely chopped mushrooms
  • 5 ml (1 tablespoon) of 35% cream
  • 4 slices of bread cut into rounds
  • 30 ml (2 tablespoons) of oil
  • 5 ml (1 teaspoon) of mustard of your choice
  • Salt and pepper up to taste
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  • In a pan, cook leeks over low heat for about 5 minutes. Set aside.
  • Mix 1/4 cup finely chopped leeks with 50 g (1/2 cup) of butter and add mustard. Shape butter into a roll and wrap with wax paper. Freeze until ready to serve.
  • In a pan, brown the mushrooms and season with salt and pepper. Add leeks and stir in cream. Stir until a paste is formed and keep warm.
  • Melt the remaining butter in a pan over medium heat and brown the bread slices for the canapés.
  • Heat the oil in a pan and add the filet mignon. Cook for 3 minutes on each side if you want them rare or 4 minutes for medium rare.
  • Place bread slices on a serving dish and add leeks and mushrooms mixture. Place the filet mignon on top and garnish with a slice of butter.

Chef's notes

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