John Myers
Filet Tournedos Mignon
The perfect filet tournedos mignon recipe with a picture and simple step-by-step instructions.
- 2 Thick 3cm slices of veal fillet about 320g
- 2 Large new potato with tender skin about 350g
- 2 piece Brocolli roses approx. 170g
- 2 Carrots about 80g
- Bring the fillet pieces to room temperature. Wash vegetables; Do not peel the potatoes, but the carrots. Leave everything as a whole.
- First boil the large potatoes in the boiling water for about 30 minutes, then the carrots in – boil for 5 minutes and finally the broccoli in the boiling water for 5 minutes. Then pour them into a sieve, put the vegetables back into the pot, put the lid on, keep them warm.
- While the vegetables are cooking, pepper the veal fillet pieces, grind the allspice over them and finally, just before the pan, which is now heated, season them with salt.
- Sear the fillets, take them out and finish frying them in another pan on a lower heat, only add small amounts of liquid, spoon by spoon, to get a juice. Fry for 3 minutes on each side so that the meat is medium.
- You could also put a perforated lid on the pan, then it doesn’t splash out and you create a state between frying and stewing.
Facebook Comments