Beef Fillet Mignon with Gnocchi on Pan-Fried Sourdough

Tender fillet mignon paired with soft gnocchi and crispy pan-fried sourdough for a gourmet meal that's perfect for special occasions.

Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 710kcal

Prepare all your ingredients. Dice the bacon, slice the mushrooms, and finely chop the onion.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely diced onion and sweat until it becomes translucent.
Add the diced bacon and mushrooms to the skillet with the onion and increase the temperature slightly. Cook until the bacon starts to turn golden brown.
Reduce the heat to low. Pour in the double cream and stir. Allow the mixture to simmer gently for a couple of minutes. Stir in the thick natural yogurt and continue to simmer for another 2–3 minutes, or until the sauce thickens slightly.
Sprinkle in the dried oregano, black pepper, and a pinch of salt. Stir well to combine.
Taste and adjust seasoning if necessary. Pour the sauce over cooked gnocchi and toss to coat. (Alternatively you can cook them in the sauce, just add a little bit of milk)

Season the beef fillets with salt and black pepper. In a skillet, heat 1 tbsp of olive oil over medium-high heat. Once hot, add the beef fillets. Cook to your desired level of doneness, turning occasionally. Remove from heat and let them rest for a few minutes.
Butter the bread slices. In the same skillet, place the sourdough slices and fry until golden brown on both sides. Remove and set aside.
Place a slice of pan-fried sourdough on each plate. Spoon a generous amount of the Mushroom & Bacon Sauce with Gnocchi over the sourdough. Slice the beef fillets and arrange them on top of the gnocchi.
Serve the dish immediately with a side of pickled red onion. Pair with a glass of red wine or a beverage of your choice for a complete dining experience. Smacznego!