5 ripe tomatoes
1/4 cup (ch) of olive oil
1 cup (ch) of water
Salt to taste
4 large, black, seedless olives from Chile
2 tablespoons of red wine vinegar
1 tablespoon (ch) of grated Parmesan cheese
2 filet mignon cutlets
1 cup (ch) of breadcrumbs
2 beaten eggs
To fry
1 cup (ch) of oil
To dust with flour
1/2 cup (ch) of grated Parmesan cheese
5 ripe tomatoes
1/4 cup (ch) of olive oil
1 cup (ch) of water
Salt to taste
4 large, black, seedless olives from Chile
2 tablespoons of red wine vinegar
1 tablespoon (ch) of grated Parmesan cheese
2 filet mignon cutlets
1 cup (ch) of breadcrumbs
2 beaten eggs
To fry
1 cup (ch) of oil
To dust with flour
1/2 cup (ch) of grated Parmesan cheese
Remove the tomato seeds, blend in a blender, and strain
Put the olive oil in a pan, add the strained tomatoes, water, and salt
Mash the olives and add them to the pan
Let it simmer over low heat for 15 minutes
Add the red wine vinegar and grated Parmesan cheese
Keep the sauce warm for another 5 minutes and reserve
Preheat the oven to a high temperature
Open the filet mignon cutlets in half, horizontally, without dividing them completely
Dust them with a little breadcrumbs and beat with a beater until they form a circle
Pass the filets through eggs and then through breadcrumbs
Heat the oil in a skillet and fry the meat until it's golden brown
Remove and reserve
In a serving dish, place the meat, and on top, pour the reserved sauce
Cover with grated Parmesan cheese and bake in a medium oven for 10 minutes or until it browns
Serve.
