1 pound of filet mignon (1.2 kg)
One-third cup of butter
Large onion, finely chopped
Two cups of heavy cream
Two tablespoons of lemon juice
650 grams of thinly sliced carrots, in the direction of their length
Salt and black pepper to taste
Oil (for frying)
1 pound of filet mignon (1.2 kg)
One-third cup of butter
Large onion, finely chopped
Two cups of heavy cream
Two tablespoons of lemon juice
650 grams of thinly sliced carrots, in the direction of their length
Salt and black pepper to taste
Oil (for frying)
Season the filet mignon with salt and black pepper
In a low-sided pan, preferably oval-shaped, melt the butter over low heat, until the onion is caramelized
Add the meat, increase the heat, and cook until desired doneness on all sides
Slowly add some water, scraping the bottom of the pan well
Add the heavy cream mixed with lemon juice
Remove from heat and keep warm
Fry the carrots in hot oil, adding them gradually, and drain on paper towels
Serve with the warm meat cut into slices
657 calories per serving
