1 clean filet mignon
4 leaves of parsley
400g fresh or canned mushrooms
1 lightly beaten egg
2 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
to taste salt
Creamy Sauce: 1 cup natural yogurt
8 tablespoons all-purpose flour
1 tablespoon beef bouillon granules
white peppercorns to taste
1 cup fresh or canned heavy cream
parsley for garnish
1 clean filet mignon
4 leaves of parsley
400g fresh or canned mushrooms
1 lightly beaten egg
2 tablespoons butter or margarine
2 tablespoons grated Parmesan cheese
to taste salt
Creamy Sauce: 1 cup natural yogurt
8 tablespoons all-purpose flour
1 tablespoon beef bouillon granules
white peppercorns to taste
1 cup fresh or canned heavy cream
parsley for garnish
Cut off the filet tips and use them to make a stroganoff sauce
Open up the thicker part of the filet to get a big steak
Cover with plastic wrap (Magipack or Rolopack) and beat until it's about 1 cm thick
For the filling: chop the parsley and mushrooms
Add the egg, butter or margarine, Parmesan cheese, and salt to taste
Distribute the filling over the filet, roll tightly, and tie with kitchen string
Cover and refrigerate for at least a day in advance
Place on a greased baking sheet, brush with melted butter or margarine, and season with salt and white peppercorns
Bake in a hot oven (200°C) preheated to the desired point, about 1 hour
Cover with aluminum foil and let it rest for 10 minutes
To serve, cut into slices and serve with the sauce
For the sauce: mix together yogurt, flour, and bouillon granules
Add white peppercorns, cover, and refrigerate until serving time
Before serving, add heavy cream and cook over low heat, stirring constantly
Garnish with parsley or coloring if desired
Serve 6 portions.
