We all love French food but sometimes the thought of re-creating our favourite French dishes for a group of friends is a little daunting.

The intricate flavours, rich sauces and delicate presentation can seem slightly out of our realm of capabilities, so we tend to reach for something quick, simple and easy instead – queue the Roast Chicken!

But what if we could help you create stunning French meals for your friends and family without requiring the skills of a Masterchef?

Simone Pérèle’s Easy French Recipes

We have searched the globe for easy, delicious French recipes that will WOW your guests, and require minimum fuss.

And the best part? You only need one pan!

This week, we’ve discovered this irresistible Filet Mignon recipe from Natasha’s Kitchen. It’s so easy to follow and is perfect for a special occasion.

Bon appetit!

Filet Mignon

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins

Serves 4

We suggest serving this dish with some beautiful mashed potato and roast veggies


4 Tbsp unsalted butter, divided in
2 Tbsp olive oil, divided in 2
450g button mushrooms, sliced
1 small or ½ medium yellow onion, finely diced
4 medium garlic cloves, minced
1 Tbsp chopped fresh thyme (or 1 tsp dry thyme)
4 (150g each) filet mignon steaks (about 3-4cm thick)
½ cup merlot
1½ cups low sodium beef stock
½ cup heavy whipping cream
Salt and Pepper to taste


Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil.

Add sliced mushrooms and cook for 5 minutes until soft.

Stir in onion and cook for another 3 minutes.

Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp fresh thyme.

Cook for another 2 minutes, stirring constantly until the garlic is fragrant, then transfer mushroom mixture to a plate and cover with foil.

Wipe the pan clean with a wet paper towel.

Pat dry steaks with some paper towel and season all over with 1 tsp salt and ¼ tsp pepper.

Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil.

When butter is hot and finished foaming, add seasoned steaks to pan and sauté, turning over once with tongs.

Cook for about 3-5 minutes per side for medium-rare, or 5-6 minutes per side for medium-done.

Thinner steaks will cook faster and thicker steaks can take longer.

We suggest using the finger test to check how your steaks are coming along.

If the steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms.

Add ½ cup merlot and boil until reduced by half (about 3 minutes), and scrape the bottom with a spatula to deglaze the pan.

Pour in 1½ cups beef stock and boil until about ⅔ cup liquid remains (about 5-6 minutes), then add ½ cup cream and boil until sauce thickens slightly (2 minutes).

Return mushrooms and steak to the pan and heat until warmed through (1-2 minutes).

Season the sauce to taste with more salt & pepper if desired.

To Serve

Plate the steaks on a bed of mashed potato with a generous amount of mushroom sauce and serve with mashed roast vegetables.

We love going the extra mile when it comes to food, so to add a little extra style to your meal, freshen up your crockery and serve this delicious dish on these beautiful plates from Country Road:

Or, if you prefer buffet-style serving, use a modern larger serving dish:

We’d love to know what you think of this recipe! Let us know in the comments below or on our Facebook page.