800 g of mignon filet
500 g of tomatoes
100 g of butter
1 small zucchini
12 small onions
100 g of grated carrot
100 g of chopped parsley
150 g of cooked or canned cornmeal
A handful of fresh chives and thyme
Crepes with herbs
For the crepes:
1/4 cup of fresh parsley
1 1/4 cups of milk
1 cup of all-purpose flour
1 egg
1/2 teaspoon of salt
1 tablespoon of melted butter
800 g of mignon filet
500 g of tomatoes
100 g of butter
1 small zucchini
12 small onions
100 g of grated carrot
100 g of chopped parsley
150 g of cooked or canned cornmeal
A handful of fresh chives and thyme
Crepes with herbs
For the crepes:
1/4 cup of fresh parsley
1 1/4 cups of milk
1 cup of all-purpose 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 spoonsful of batter for each crepe
Make 24 crepes
Make the filets:
Cut the meat into four pieces, season and pass through a greased skillet until it's not too well done
Reserve while keeping warm
Remove the skin and seeds from the tomatoes, blend in a blender with 100 g of butter
Cut the zucchini into 12 slices and sauté in a little bit of oil (these slices will serve as supports for the chives)
Cut the 'lid' off each onion, take out some of the filling and reserve
Heat everything quickly
Stuff the onions with grated carrot and parsley 'cooked' in 1 tablespoon of butter
Stuff the crepes with slightly passed cornmeal
Line the bottom of each plate with tomato butter
Cut each piece of meat into 6 very thin slices
Arrange these slices on plates, like a fan
Alternate pancakes with onions placed over zucchini slices
Make 4 portions.
