4 half lb fillet mignon steaks
1/4 cup dry port
1/4 lb mushrooms — sliced
4 Tablespoons butter
1/2 teaspoon ketchup
1 cup creme fraiche
1 teaspoon Worcestershire sauce
salt and pepper to taste 1/2 onion — chopped
1 shallot — chopped
1/2 cup beef broth
1 tablespoon cornstarch
1 tablespoon oil
4 teaspoons olive oil
potatoes noisettes — to decorate
Heat 2 T butter in pan and cook mushrooms along with onion and shallot.Add broth, ketchup and Worcestershire. Cook 1 min.Stir cream with cornstarch and stir into sauce until thick Season with salt and pepper. Set aside. Heat oil in another pan.Add butter and cook steaks rare, 1 min on each side. Remove steaks to individual baking dishes oiled with olive oil. Deglaze pan where steaks have been cooked with the wine.Pour pan juices over steaks and top with cream sauce. Bake in pre-heated 375 degree oven for 10 mins. Surround each steak with potatoes noisettes and serve very hot in the same dish where they were baked.