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Filet Mignon Frittata, Puree and Sauteed Vegetables
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
8 servings
Gustavo Misko
@gumisko- Ingredients
- Recipe
- Filet Mignon1 kg
- Garlic to taste
- Onion1 unit(s)
- Garlic1 unit(s)
- Butter400 g
- Tomato2 unit(s)
- Fresh Sour Cream1 l
- Parsley to taste
- Black pepper to taste
- Salt to taste
- Mushrooms Paris200 g
- Fresh asparagus300 g
- Baby Carrots300 g
- Potato600 g
- Milk500 ml
- Parmesan Cheese300 g
- Olive Oil to taste
- Heat water and put the peeled potatoes to cook
- Chop the onion and garlic and sauté in a large pan with butter and a little oil.
- Cut into strips and add the filet mignon with the pan very hot, avoiding stirring, until the meat is golden.
- Season with salt and pepper to taste and add the finely hoisted leek and the tomato chopped into small cubes, let the water release and form a base
- In a skillet, sauté the sliced paris mushrooms and set aside.
- Add the sautéed Paris mushrooms, chopped parsley and fresh cream to the meat, stirring until the sauce builds.
- Test the seasoning and adjust salt and pepper if necessary.
- Drain and mash the cooked potatoes while still hot, using a sieve if necessary.
- Gradually add butter, salt and milk, stirring until you have a smooth puree.
- Add the Parmesan cheese to the puree and stir vigorously until obtaining a smooth and homogeneous puree.
- Saute asparagus and carrots
- Assemble the plates and serve Enjoy your food!
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