150-170g filet mignon; 2-4 cloves garlic; 30g butter; 50ml dry white wine; a sprig of thyme; a few sage leaves; salt, black pepper
Remove the mignon from the centre of the filet and coat it in pepper and oil. Leave to stand for a couple of hours until it reaches room temperature. Fry it in a dry, well heated fying pan pressing it down and turning it so that a crust quickly forms. Cook it on a medium heat for 3-4 minutes and then turn it over. Rub it with a piece of butter and cook for another 3 minutes. Crush the garlic with the flat edge of a knife and add it to the meat together with the herbs. Add the wine and a piece of butter. Season well and place the steak on a warmed plate and reduce the sauce until it thickens. Pour the sauce over the steak and serve immediately.