- In a large pot, heat the olive oil and sauté the garlic and onion until golden. Then add the Angus Filet Mignon, salt, and pepper, and let the released juices evaporate, as if frying.
- Add the mushrooms and 100ml of water, along with the tomato paste, ketchup, and mustard. Let it cook for a few minutes.
- Once the meat is cooked, add the heavy cream and let it thicken.
- Turn off the heat and serve with white rice and potato sticks.
- Enjoy your meal!
