Tender Mignon Fillet (Pink Filet)

Name: Tender Mignon Fillet
Yield: 4
Ingredients: 1 kg of tender mignon (the thickest part); 200 g of raw ham, cut into slices; 2 tablespoons of rosemary; 2 crushed garlic cloves; 2 tablespoons of butter; 1/3 cup of cognac; 2 tablespoons of olive oil; 1/3 cup of white wine; freshly squeezed lime juice; salt and black pepper to taste

1
1 kg of tender mignon (the thickest part)
2
200 g of raw ham, cut into slices
3
2 tablespoons of rosemary
4
2 crushed garlic cloves
5
2 tablespoons of butter
6
1/3 cup of cognac
7
2 tablespoons of olive oil
8
1/3 cup of white wine
9
freshly squeezed lime juice
10
salt and black pepper to taste

Ingredients

1
1 kg of tender mignon (the thickest part)
2
200 g of raw ham, cut into slices
3
2 tablespoons of rosemary
4
2 crushed garlic cloves
5
2 tablespoons of butter
6
1/3 cup of cognac
7
2 tablespoons of olive oil
8
1/3 cup of white wine
9
freshly squeezed lime juice
10
salt and black pepper to taste

Directions

1
Cut the filet in half lengthwise like a steak
2
Rub with crushed garlic
3
Place ham slices and rosemary on the opened filet
4
Fold (closing) and secure with kitchen twine
5
Grease the entire filet with butter, place in a baking dish and drizzle with cognac
6
Refrigerate for half an hour to firm up the butter
7
Heat olive oil in a skillet, add the filet and fry, turning to brown on all sides
8
Baste occasionally with white wine and let it brown well
9
When completely browned, add freshly squeezed lime juice and cook for an additional 5 minutes
10
Check if done by piercing with a toothpick; if a pink drop appears, it's ready
11
Serve hot, sliced into thick portions on a platter
12
Serves 4
13
Optional: Use cooked ham instead of raw.