filet mignon sauce morilles
50 minutes • 2 servings


This week, filet mignon is in the spotlight in a version enhanced with our Montreal steak spices! All topped with a decadent morel sauce prepared with 15% cream, onion and white wine. This recipe is served with bacon Brussels sprouts enhanced with our Cajun Mardi Gras spices. It's the perfect opportunity to please your loved one, Valentine's Day or not!


  • 400 g of beef filet mignon
  • 3 tbsp. tbsp Montreal steak spice
  • Olive oil


  • 50 g dried morels (rehydrated)
  • 1 finely chopped onion
  • ¾ cup white wine
  • ¾ cup 15% cream


  • 20 Brussels sprouts cut in half
  • 6 slices of bacon, roughly chopped
  • ½ finely chopped onion
  • 3 tbsp. Cajun Mardi Gras spices
  • Olive oil


  1. In a large bowl, mix the Brussels sprouts, onion, bacon, Cajun Mardi Gras spices well with a drizzle of olive oil. Spread on a baking sheet lined with parchment paper and place in the oven at 425°F for about 20 minutes.
  2. Brush the filet mignon with olive oil and sprinkle generously with Montreal steak spices on each side.
  3. In a large saucepan over high heat, cook the filet mignon on each side for 1 to 2 minutes or to desired doneness. Remove from the heat and allow the meat to rest for about 10 minutes.
  4. In the same pan, brown the onion and morels with a drizzle of olive oil for 3 to 4 minutes. Deglaze with white wine and add the cream.
  5. Bring the sauce to the boil, reduce the heat and simmer for a few minutes until the sauce thickens.
  6. Serve the filet mignon with the sauce and Brussels sprouts on the side.

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