Preheat the oven to 75 degrees and heat a plate with it.
Clean the celery, carrots and leek and cut them into very thin strips. Cut the mushrooms into thin slices. Steam all vegetables over steam or in a little salted water until crisp. Set aside.
Season the filets mignons with salt and pepper. Sear in the hot clarified butter for 1-1 1/2 min on each side, depending on thickness. Immediately transfer to the preheated plate and cook in the oven at 75 °C for 45-50 min.
Drain the gravy with the port wine, pass through a sieve if necessary. Add the apple wine or possibly white wine and cook until half done. Then add the veal stock or possibly the soup and cook another 1/3. Add the heavy cream and the Gorgonzola and beat the sauce with a hand mixer until creamy. Season to taste with salt and freshly ground pepper.
While preparing the sauce, warm the vegetable strips briefly in a little butter.
Spread the sauce evenly on the plates, arrange the filets mignons on top and garnish with the vegetable strips and mushrooms.
Garnish: Corn croquettes (see recipe)
Preparation also suitable for: ~pork filets mignons (pork tenderloin): Sear: depending on the thickness of the medallions 2-2 1/2 min, post-cooking: about 60 min at 75 °C.
Very good, also the vegetable garnish and the croquettes!
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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