1.5 kg of tender filet mignon, cleaned
Salt and black pepper to taste
1/3 cup of olive oil
For the filling
2 chopped onions
200g of bacon, cut into strips
2 tablespoons of chopped fresh parsley
3 cups of sliced mushrooms
1 kg of peeled and seeded tomatoes, diced
2 tablespoons of chopped fresh thyme
For the sauce
150g of ground beef
2 tablespoons of butter
1 minced garlic clove
1 chopped onion
1 grated onion
2 tablespoons of all-purpose flour
1/4 cup of Madeira or Port wine
1/2 cup of sliced mushrooms
1.5 kg of tender filet mignon, cleaned
Salt and black pepper to taste
1/3 cup of olive oil
For the filling
2 chopped onions
200g of bacon, cut into strips
2 tablespoons of chopped fresh parsley
3 cups of sliced mushrooms
1 kg of peeled and seeded tomatoes, diced
2 tablespoons of chopped fresh thyme
For the sauce
150g of ground beef
2 tablespoons of butter
1 minced garlic clove
1 chopped onion
1 grated onion
2 tablespoons of all-purpose flour
1/4 cup of Madeira or Port wine
1/2 cup of sliced mushrooms
Season the filet with salt and black pepper
Tie a thick string around the entire length of the meat to keep its shape
Place the olive oil in a baking dish and preheat the oven to 230°C
When hot, add the filet and cook until browned, turning occasionally
Let it rest for 10 minutes, then remove from the oven and let cool
Prepare the filling: process the onion and bacon in a food processor or blender until smooth
Heat a pan over medium heat and add the filling
Cook for 2 minutes
Add the parsley, mushrooms, tomato, salt, and pepper
Stir well
Cook over high heat until the liquid evaporates
Remove from heat and let cool
Prepare the sauce: brown the ground beef in butter with minced garlic and chopped onion, then add the water and bring to a boil
Reduce heat and simmer for 20 minutes with the lid on
Cool and set aside
Fry the grated onion in the remaining butter until golden
Add the flour and stir well
Gradually add the prepared sauce (which should yield 1 1/2 cups) along with the wine, stirring constantly
Bring to a boil, then reduce heat and simmer until thickened
Add the mushrooms and stir well
Remove the string from the meat
Make cuts with 2 cm of width without separating the slices
Between each slice, place 2 tablespoons of the prepared filling
Wrap the meat in aluminum foil and bake at 220°C for 15 minutes or until heated through
Remove the foil and serve with the remaining filling warmed around the meat and the sauce still hot
Serves 12 portions
Note: For preparing the sauce, use the filet mignon trimmings
Total caloric content: 3,738 calories
