2 to 3 kg of filet mignon
1 can or fresh portobello mushrooms, diced
1/2 cup finely chopped onion
1/2 cup butter or margarine
8 chicken breast strips (approximately) cut in half
salt and pepper to taste
2 to 3 kg of filet mignon
1 can or fresh portobello mushrooms, diced
1/2 cup finely chopped onion
1/2 cup butter or margarine
8 chicken breast strips (approximately) cut in half
salt and pepper to taste
Clean the meat thoroughly
Make a deep incision along the length of the meat and open it like a steak
Season well with salt and pepper
Place in a hot oven, on a greased baking dish, and let only the two surfaces caramelize
Cover the meat with mushrooms, onion, thyme, and fried in butter
Fry chicken breast strips in 2 tablespoons of butter or margarine until they're golden brown but still have a pink interior
Season with salt and pepper
Roll up the filet and tie with kitchen twine
Roast in a hot oven on a greased baking dish until it reaches the desired point, brushing with melted butter as needed
Cut off a piece before serving
Serve with red wine sauce
