1 filet mignon (1 kg)
3 tablespoons of salt
1 teaspoon of black pepper
1 cup of butter (200 g)
3 large potatoes, peeled, grated, washed, and scrubbed
1 large onion (150 g), thinly sliced
3 cloves of garlic, minced
1 cup of toasted pecans (160 g)
1 tablespoon of thyme
1/3 cup of chopped fresh parsley
For garnish
Pecan
Dried fruit
1 filet mignon (1 kg)
3 tablespoons of salt
1 teaspoon of black pepper
1 cup of butter (200 g)
3 large potatoes, peeled, grated, washed, and scrubbed
1 large onion (150 g), thinly sliced
3 cloves of garlic, minced
1 cup of toasted pecans (160 g)
1 tablespoon of thyme
1/3 cup of chopped fresh parsley
For garnish
Pecan
Dried fruit
Remove the extremities from the filet mignon and cut it open to the middle, without fully separating the meat halves
Season with 1 tablespoon of salt and black pepper
Set aside
Preheat the oven to 350°F (medium)
In a medium pan, melt 1/2 cup of butter over low heat until it's melted
Add the potato, onion, garlic, and remaining salt
Stir occasionally until golden brown
Remove from heat, place the mixture on top of the reserved filet mignon, open side facing up, cover with toasted pecans, and sprinkle with thyme and parsley
Wrap the filling tightly, like a roulade, using kitchen twine
Place in a large baking dish, spread the remaining butter over the stuffed filet, and bake in a preheated oven
Bake for about 1 hour or until it reaches your desired level of doneness
Remove from oven
Let it cool slightly
Slice into portions, transfer to a serving platter, garnish with toasted pecans and dried fruit, and serve immediately
340 calories per serving
Note: If you prefer, bake the filet the day before, let it cool, wrap in aluminum foil, and refrigerate
When ready to serve, reheat in a medium oven for about 15 minutes.
