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- Ingredients
- Recipe
- Diced Filet Mignon500 g
- Onion1/2 unit(s)
- Can of Peeled Tomatoes1 unit(s)
- Champion200 g
- Katchup2 tablespoon
- Dijon mustard1 tablespoon
- Worcestershire sauce2 tablespoon
- Fresh cream150 ml
- In a pan, sauté the onion and as soon as it becomes translucent, throw the Worcestershire sauce until it reduces a little of the liquid.
- Throw in the tomato sauce, katchup and mustard and leave on low heat.
- In a skillet, seal the fillet and add salt and black pepper to taste.
- In the meat skillet, brown the Champion and then transfer the meat and Champion to the pan with the sauce.
- Let it reduce and adjust the salt.
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