Steak Mignon from young beef tenderloin is juicy and tender. To prepare the steak, take the tenderloin meat and be sure to pat dry thoroughly from moisture with a paper towel or napkin. Then salt with coarse salt and thoroughly bread both sides with crushed colored pepper or black pepper (large crushed grains!!!). Next, pour olive oil into a smooth frying pan and let it heat well. Carefully place the steak in a hot frying pan and fry on both sides until golden brown, 5 - 6 minutes. one side and 5 - 6 min. other side. Then place on a plate and let the steak rest. Prepare a brandy-based sauce. For this super tasty sauce we need 1 - 2 finely chopped onions. and 4 cloves of garlic, also finely chopped. Fry the onion until translucent and add the garlic + chopped rosemary. Fry for 30 seconds. And !!! TURN OFF THE GAS or Stove Voltage!!! Keep the LID nearby to put out the fire!!! Pour in prepared Brandy 100 g. and set fire to the brandy vapor. Be careful!!!, and make sure there are no children nearby!!! When the alcohol evaporates, add tbsp. a spoonful of mustard, pour in beef broth 150 gr., milk cream 150 - 200 gr. Cook, stirring constantly, until thickened, about 5 minutes. Next, add 70g butter. and a pinch of black pepper. Reduce heat to low. Bring the sauce to readiness. The spatula will leave marks on the pan. This means that the sauce has reached a good thickness and can be removed from the heat. Then cut the Mignon steak into slices and pour generously of the chic sauce. Bon appetit. I wish you all good recipes. To be continued...