Veal filet mignon with gruyère cream

• 1 veal filet mignon
• 50 g butter
• 2 chopped shallots
• 100 ml white wine
• 250 ml water
• 1 portion of soft cheese (such as 'Vache qui Rit®')
• 1 tbsp sesame seeds (optional)
• salt and pepper

Have you checked the valves ? See FAQ. In the pressure cooker, put the butter and brown the filet mignon. Add the chopped shallots. Pour in the white wine and water. Season with salt and pepper. Alcohol vapours are flammable. Bring to a boil for about 2 minutes without closing the lid. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Open. Remove the filet mignon and melt the Gruyère cream in the cooking juices by whisking. Cut the fillet, drizzle with sauce, sprinkle the sesame and serve.