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Mignon medallion with potato on the wall with onion crispy in poivret sauce
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Dayse Paparoto
@chefdaysepaparoto- Ingredients
- Recipe
- Onion2 unit(s)
- Thyme to taste
- Cognac50 ml
- Green pepper30 g
- Salt and Black Pepper to taste
- Sour cream500 ml
- Brown sugar1 tablespoon
- Filet Mignon800 g
- Wheat flour to taste
- potatoes4 unit(s)
- Put Butter in the skillet then sauté the onion Crushed pepper and the thyme twigs then throw in the Cognac, cream and brown sugar. Adjust salt and pepper. let it reduce
- To make the potato, cook the potato in salted water until it is tender. coarsely knead and fry. Reserve
- Cut the onion into very thin slices, dip in flour, shake off the excess and fry until golden. Reserve
- take your filet mignon and brown it on all sides in a frying pan with a drizzle of oil until it is the way you want it.
- Assemble the dish with the potato underneath, filet mignon in the sauce and the crispy onion on top Good appetite ❤️
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