2 kg and 300 g of filet mignon
400 g of de-boned and ground veal, passed through a meat grinder
4 cups of French breadcrumbs, toasted
2 eggs
1/2 cup of milk
3 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh chives
1 tablespoon of finely chopped green onion
2 tablespoons of chopped fresh thyme or 2 tablespoons of dried thyme
salt and pepper to taste
3 tablespoons of olive oil or butter
3 cloves of garlic, mashed
2 cups of white wine
2 kg and 300 g of filet mignon
400 g of de-boned and ground veal, passed through a meat grinder
4 cups of French breadcrumbs, toasted
2 eggs
1/2 cup of milk
3 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh chives
1 tablespoon of finely chopped green onion
2 tablespoons of chopped fresh thyme or 2 tablespoons of dried thyme
salt and pepper to taste
3 tablespoons of olive oil or butter
3 cloves of garlic, mashed
2 cups of white wine
Cut the meat open to get a large filet mignon
In a large bowl, mix together the veal, breadcrumbs, eggs, milk, parsley, chives, green onion, thyme, salt, and pepper
Mix well
Place the opened meat on a flat surface and spread the mixture evenly over the top, leaving the edges free
Roll the meat like a roulade and tie with kitchen twine
Rub it with the mashed garlic
Place the meat in a baking dish greased with butter or olive oil and pour the white wine over the top
Bake in a preheated oven for 1 hour and 15 minutes, or until cooked through
Serves 10 to 12 people
Prepare 3 servings of meat.
