Preparation

Fry the filet mignon cubes in butter leaving them to the point. Reserve.
Use the same pan, taking advantage of the meat sludge, add the rosemary and have a quick fry.
Add the cream and stir.
Gradually the sludge stuck to the pot is loosened.
Add the mustard and season with salt to taste. Then throw it over the meat.

Ingredients

  • 1/2 kg of filet mignon cut into large cubes
  • 1 tablespoon of margarine
  • 1 tablespoon rosemary
  • 1 tablespoon mustard
  • 1 box of sour cream
  • Salt to taste