1 kg of filet mignon (preferably from the thicker, central portion)
2 cloves of garlic, minced
100 g of cured ham, cut into thin slices
2 tablespoons of fresh thyme, leaves only
2 tablespoons of melted butter
1/3 cup of brandy
2 tablespoons of olive oil
1/3 cup of dry white wine
1/4 cup of lemon juice
Salt and black pepper to taste
1 kg of filet mignon (preferably from the thicker, central portion)
2 cloves of garlic, minced
100 g of cured ham, cut into thin slices
2 tablespoons of fresh thyme, leaves only
2 tablespoons of melted butter
1/3 cup of brandy
2 tablespoons of olive oil
1/3 cup of dry white wine
1/4 cup of lemon juice
Salt and black pepper to taste
Open the filet mignon along its length, but do not separate it
Rub with garlic
Stuff with ham and thyme
Close by folding one part over the other and tie with kitchen twine
Brush the filet with butter, place in a refrigerator and drizzle with brandy
Refrigerate for about 30 minutes to allow the butter to firm up
Heat the olive oil in a pan, cook the filet on all sides until browned
Baste with wine from time to time
Add lemon juice and season to taste
Cook for an additional 5 minutes
Serve cut into thin slices
Serve 6 portions
Note: Garnish with boiled carrot and butter.
