800 g of filet mignon
500 g of tomatoes
100 g of butter
1 eggplant
12 small onions
100 g of carrot cut into cubes
100 g of celery root cut into cubes
150 g of cooked or canned corn
A bunch of fresh chives and parsley
Herb Crepes for the filling:
1/4 cup of fresh thyme
1 1/4 cups of milk
1 cup of wheat flour
1 egg
1/2 teaspoon of salt
1 tablespoon of melted butter
800 g of filet mignon
500 g of tomatoes
100 g of butter
1 eggplant
12 small onions
100 g of carrot cut into cubes
100 g of celery root cut into cubes
150 g of cooked or canned corn
A bunch of fresh chives and parsley
Herb Crepes for the filling:
1/4 cup of fresh thyme
1 1/4 cups of milk
1 cup of wheat flour
1 egg
1/2 teaspoon of salt
1 tablespoon of melted butter
Make the crepes:
Blend everything in a blender
Fry in a greased skillet, using two tablespoons of the batter for each crepe
Make about 24 crepes
Prepare the filets:
Cut the meat into four pieces, season and cook in a skillet until it's almost cooked through
Reserve while keeping warm
Remove the skin and seeds from the tomatoes, blend in a blender with 100 g of butter
Slice the eggplant into 12 rounds and sauté in a little bit of oil (those slices will serve as supports for the chives)
Slice the "cap" off each onion, remove some of the filling and reserve
Fry everything quickly
Stuff the onions with carrot and celery root cubes cooked in 1 tablespoon of butter
Fill the crepes with slightly passed corn and 1 tablespoon of melted butter
Line the bottom of each plate with tomato butter
Cut each piece of meat into 6 thin slices
Arrange the meat slices on each plate, like a fan
Alternately place pancake rounds with onions on top of eggplant slices.
