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1. Cut your filet mignon into slices about 2 cm thick. In a bowl, mix the crème fraîche and the two mustards. Season with salt and pepper and set aside. Melt the butter in a skillet over high heat.
2. When the butter turns gold, brown the slices of filet mignon for 5 minutes, on each side, until golden brown. Lower the heat, then add the cream mixture. "Scrape" the juices from the meat with a spatula to incorporate them into the cream and let sauté for two more minutes. Sprinkle with previously washed and dried thyme.
3. Adjust the seasoning with salt & pepper, if necessary and serve immediately. Enjoy this dish with homemade mashed potatoes, for example.