Filet mignon is a standout dish in celebrations in Latin America. It is prepared with seasoned tenderloin wrapped in bacon, then cooked in a delicious mushroom and beef broth sauce. Served with mashed potatoes, it's perfect for special occasions. A true delight.
Meat cuts are prepared with care, seasoned with spices, and wrapped in bacon.
The medallions are browned in a pan, cooked with patience and care.
The mushroom sauce is skillfully integrated with the fillets, creating an exquisite flavor combination.
Filet mignon
Ingredients
500 grams of Clean tenderloin
180 grams of Bacon strips
2 tablespoons of Worcestershire sauce
1 pinch of Salt
1 cup of Beef broth
1 tablespoon of Garlic vinegar
½ cup of Mushrooms
2 tablespoons of Wheat flour
1 tablespoon of Margarine
1 pinch of Pepper
Preparation
Step 1 : The tenderloin is cut into four medallions of the same size, seasoned with a pinch of salt, pepper, and Worcestershire sauce.
Step 2 : Then wrap them with bacon and secure them with wooden toothpicks.
Step 3 : In a skillet, brown the medallions for 10 minutes on each side and set aside.
Step 4 : To prepare the sauce, heat a skillet and add margarine and mushrooms.
Step 5 : Sauté and add the flour, stirring well.
Step 6 : Then add the beef broth, vinegar, salt, and pepper, stirring for about 5 to 7 minutes.
Step 7 : Finally, add the sauce to the tenderloin medallions and serve hot.
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