We love to eat a good piece of beef. Of course, eating steaks is amazing, but we will never say no to a warm and comfy meal such as a Slow Cooked Beef Goulash, either.

Anyway, some years ago, during a Budapest trip, we discovered that many restaurants there serve a filet mignon recipe accompanied by foie gras pate. Since we love this way of cooking it, we decided to take this approach and make it somehow suit our style entirely. So let me tell you how to cook filet mignon in a pan and more.

• First of all, you should generously season your filet mignon pieces. I can't tell you exactly how much salt and pepper to use, but I do recommend you don't hold up.
• Cooking filet mignon to perfection requires tying the pieces with kitchen thread, so I suggest you do just that. This way, your meat will become tender yet will remain intact.

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• Heat up 2 tbsp of olive oil in an ovenproof skillet on medium-low heat. Sear the pieces of meat on all faces. It should be around one minute per face.

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• Add one thyme spring and the unpeeled garlic cloves in there, then take the skillet off the stove.
• Place 1 cube of butter on each meat medallion, then place the skillet in the preheated oven at 200 degrees Celsius (400 F) for 10-13 minutes or until the internal temperature reaches 50 degrees Celsius (125 F).

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• You want to take it out medium-rare and let it rest for a couple of minutes, time in which it will continue to cook itself.
• Anyway, while the filet mignon is in the oven, focus on the garnish and the sauce.
• Heat up a tbsp of butter and one of olive oil in a pan. Peel the leek and cut it lengthwise. Cook it in the prepared pan along with the broccoli, baby carrots, and the rest of thyme. Season with salt and pepper.

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• In parallel, grill the asparagus.
• I like my veggies al-dente, so I don't cook them for more than a couple of minutes, but you should prepare them any way you like.
• Finally, let's prepare the sauce.
• Place the fruits in a saucepan with the sugar, a pinch of salt, the last tbsp of butter.

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• Let them release their juices and get softer. When they are at the point of turning into jelly (after 5 minutes of cooking), take them off the heat and smash them.
• Pass the fruit sauce through a sieve to remove the seeds. You want a smooth sauce. Return it into the saucepan and reduce it on low heat for a couple of minutes.
• Great! It's time to plate everything.
• Place a beef piece on a plate and top it with a 1cm slice of foie gras pate. Repeat the process with the rest of the medallions, then serve them with the prepared sauce and the vegetables.

Some might say that this dish here is very similar to the famous Tournedos Rossini recipe and they won't mistake. However, our version lacks a very important ingredient (truffles) in order to be such a noble plate.

Anyway, I could say that this here is the best filet mignon recipe, but I will let you try it out and see for yourself. If you do like it as much as we do, I hope you will tag us on Instagram so we can see your thoughts.