Filet mignon en croute

Season the 800 g beef tenderloin with 5 g pepper and 5 g salt, then sear in 30 g olive oil until browned.

Finely chop 400 g mushrooms, 150 g shallots, and 20 g garlic, then sauté in 50 g butter with 7 g thyme until dry.

Deglaze the mushroom mixture with 20 g cognac and 50 g wine, cooking until the liquid has completely evaporated.