Remove all fat from 1 kg of mignon fillet. Mix juice from 1 lime with 1 1/2 tablespoons of English Worcestershire sauce, 1 tablespoon of ketchup, 1 tablespoon of mustard, 1 teaspoon of chopped parsley, and 2 tablespoons of paprika. Place the meat in a baking dish and brush with half of the seasonings. Turn the meat over and cover with the remaining half. Slice a large onion into thin rings and place on top of the meat. Cover the baking dish or wrap with aluminum foil and refrigerate for 3 hours. Bake in a moderate oven until desired point is reached. If it becomes too dry, add a little water.
Remove all fat from 1 kg of mignon fillet. Mix juice from 1 lime with 1 1/2 tablespoons of English Worcestershire sauce, 1 tablespoon of ketchup, 1 tablespoon of mustard, 1 teaspoon of chopped parsley, and 2 tablespoons of paprika. Place the meat in a baking dish and brush with half of the seasonings. Turn the meat over and cover with the remaining half. Slice a large onion into thin rings and place on top of the meat. Cover the baking dish or wrap with aluminum foil and refrigerate for 3 hours. Bake in a moderate oven until desired point is reached. If it becomes too dry, add a little water.
