1 piece of filet mignon weighing 700g
150g of bacon, sliced
3 sprigs of rosemary
1/2 cup of white wine
1/4 cup of olive oil
For the cream sauce
1 cup of dry white wine
2 medium-sized onions, finely chopped
6 eggs
3 tablespoons of water
2 tablespoons of balsamic vinegar
Salt and black pepper to taste
3 cups of breadcrumbs for frying
200g of crunchy snack type mandiopan
Fresh thyme leaves for garnish
1 piece of filet mignon weighing 700g
150g of bacon, sliced
3 sprigs of rosemary
1/2 cup of white wine
1/4 cup of olive oil
For the cream sauce
1 cup of dry white wine
2 medium-sized onions, finely chopped
6 eggs
3 tablespoons of water
2 tablespoons of balsamic vinegar
Salt and black pepper to taste
3 cups of breadcrumbs for frying
200g of crunchy snack type mandiopan
Fresh thyme leaves for garnish
Wrap the filet with bacon, securing the rosemary sprigs on top, and tie with kitchen twine
Transfer the meat to a baking dish and drizzle with white wine and olive oil
Place in a hot oven (200°C) for 30 minutes
Prepare the cream sauce
In a pan, combine the wine and onion
Cook for two minutes or until simmering and slightly reduced
Transfer to a heatproof bowl or stainless steel container and reserve
In a blender, beat the eggs for ten minutes or until they increase in volume and become a clear mixture
Place the bowl over a pot of simmering water, along with the reserved wine, balsamic vinegar, and onion
Season with salt and black pepper
Continue beating with an electric beater for another ten minutes or until the cream sauce becomes slightly thickened
Heat the breadcrumbs in boiling oil and fry the Mandiopan until it puffs up and becomes crispy
Remove with a slotted spoon and drain on paper towels
Remove the kitchen twine and rosemary sprigs from the filet
Arrange on a serving platter, topped with fried Mandiopan and fresh thyme leaves around
Serve hot with the cream sauce on the side.
