12 pounds of filet mignon
One bottle of dry red wine - 720 ml
Two cups of water - 480 ml
12 cloves of garlic - 48 g
6 large onions - 1,020 g
2 tablespoons of chopped fresh rosemary - 8 g
6 teaspoons of salt - 90 g
One-half cup of parsley - 40 g
10 green scallions - 70 g
4 tablespoons of ground black pepper - 12 g
One cup of butter or margarine - 240 g
One cup of oil - 240 ml
12 pounds of filet mignon
One bottle of dry red wine - 720 ml
Two cups of water - 480 ml
12 cloves of garlic - 48 g
6 large onions - 1,020 g
2 tablespoons of chopped fresh rosemary - 8 g
6 teaspoons of salt - 90 g
One-half cup of parsley - 40 g
10 green scallions - 70 g
4 tablespoons of ground black pepper - 12 g
One cup of butter or margarine - 240 g
One cup of oil - 240 ml
Clean the meat and, if desired, tie it with kitchen twine to give it a nice shape
Blend the wine, water, garlic, onion, rosemary, salt, parsley, scallions, and black pepper in a blender
Pour the mixture over the meat pieces
Let it rest for a few hours
Remove the meat from the marinade
In two large skillets, melt the butter or margarine and oil
Place the meat pieces in the skillets and arrange them on the stovetop (two at a time if you're serving six people, or one at a time if you're serving four)
Fry and turn the meat as needed
As it dries out, add a little more marinade and water to keep it moist
When the meat is cooked to your liking, remove it from the heat
Scrape the pan bottom for any remaining liquid and transfer it to a saucepan
Season with English sauce
Cut the meat into slices and arrange them on a serving platter that can be heated
Heat the sauce and serve it separately over the meat
Serves 50%.
