1 pound filet mignon (1 kg)
3 tablespoons salt
1 pinch of black pepper
1 cup unsalted butter (200 g)
3 large potatoes, peeled, grated coarsely, washed, and scrubbed clean
1 large onion (150 g), thinly sliced
3 cloves garlic, minced
1 cup toasted and chopped pecans (160 g)
1 tablespoon thyme
1/3 cup chopped fresh parsley
To garnish
Pecan
Dried Rose Petals
1 pound filet mignon (1 kg)
3 tablespoons salt
1 pinch of black pepper
1 cup unsalted butter (200 g)
3 large potatoes, peeled, grated coarsely, washed, and scrubbed clean
1 large onion (150 g), thinly sliced
3 cloves garlic, minced
1 cup toasted and chopped pecans (160 g)
1 tablespoon thyme
1/3 cup chopped fresh parsley
To garnish
Pecan
Dried Rose Petals
Remove the ends of the filet mignon and cut it in half, but not all the way through
Leave the meat intact
Season with 1 tablespoon salt and black pepper
Set aside
Preheat the oven to 350°F (medium)
In a medium skillet, melt 1/2 cup of butter over low heat until it melts
Add the potato, onion, garlic, and remaining salt
Stir occasionally until golden brown
Remove from heat, place on top of the reserved filet mignon, cut open, cover with chopped pecans, sprinkle with thyme and parsley
Roll up tightly like a roulade, securing with kitchen twine
Place in a large baking dish, spread remaining butter over the stuffed filet, and bake in preheated oven
Bake for about 1 hour or until cooked to desired doneness
Remove from oven
Let cool slightly, slice into thick portions, transfer to a serving platter, garnish with pecans and dried rose petals, and serve
340 calories per serving
Note: If you prefer, bake the filet in advance, let it cool, wrap in aluminum foil, and refrigerate
When ready to serve, heat in oven for about 15 minutes.
