Filet Mignon Spanish Style
- 5 tenderloin fillets, 6 ounces each
- 2 tablespoons butter
- 2 tablespoons olive oil
- Sat and Pepper
- Few chopped shallots
- 4 tablespoons white wine
- 5 1/2 inch thick tomato slices
- 5 rings French fried onions
- 5 small sausage cakes
- 5 strips pimento
Saute the filet Mignon in the butter and oil until they are medium-rare, season with pepper and salt, remove to serving plates. To the pan add some shallots and white wine, simmer 5 minutes, then add beef stock, season with tomato sauce and salt.
Garnish each place with a slice of tomato, dipped in flour, bread crumbs and egg, then fried; a ring of French fried onion; a broiled sausage cake and a strip of pimiento. Pour some gravy over each serving. Serves 5.
Garnish each place with a slice of tomato, dipped in flour, bread crumbs and egg, then fried; a ring of French fried onion; a broiled sausage cake and a strip of pimiento. Pour some gravy over each serving. Serves 5.
Submitted by May 27, 2009
15 min
30 min
45 min