1 pound filet mignon with about 1 kg
3 tablespoons salt or to taste
1 nutmeg
1 cup (200 g) butter
3 large potatoes, peeled, julienned, washed, and drained
1 large onion, thinly sliced
3 garlic cloves mashed
1 cup (160 g) roasted and ground pecans
1 tablespoon thyme
1/3 cup chopped fresh parsley
To decorate
Pecans
Dried damask
1 pound filet mignon with about 1 kg
3 tablespoons salt or to taste
1 nutmeg
1 cup (200 g) butter
3 large potatoes, peeled, julienned, washed, and drained
1 large onion, thinly sliced
3 garlic cloves mashed
1 cup (160 g) roasted and ground pecans
1 tablespoon thyme
1/3 cup chopped fresh parsley
To decorate
Pecans
Dried damask
Remove the filet mignon's extremities and open it up, not separating its halves completely
Season with 1 tablespoon salt and nutmeg. Reserve
Preheat the oven to 180°C (medium)
In a medium pan, heat 1/2 cup butter over low heat until melted
Add the potato, onion, garlic, and remaining salt
Sear, stirring occasionally, until golden brown
Remove from heat, place on top of the reserved filet mignon, open, cover with ground pecans, and sprinkle with thyme and parsley
Roll up tightly, like a roulade, and tie with kitchen twine
Place in a large baking dish, spread the remaining butter over the stuffed filet mignon, and bake in the preheated oven
Bake, flipping halfway through, for about 1 hour or until desired
Let cool slightly, slice, and decorate with pecans and damask
340 calories per serving
Obs.: If you prefer, bake the filet mignon the night before, let it cool, wrap in aluminum foil, and refrigerate overnight
When ready to serve, reheat in a medium oven for about 15 minutes.
