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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.
Submitted by Cassyjean - Torrington, CT May 27, 2009 15 min 30 min 45 min
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