1 pound filet mignon, cleaned
Salt and black pepper to taste
1 tablespoon finely chopped garlic
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh rosemary leaves, chopped
1 tablespoon olive oil
2 tablespoons soybean oil
1 cup Paris mushrooms, sliced into thin strips
3 tablespoons chopped parsley
3 tablespoons grated Parmesan cheese
Half package of toasted leafy greens (or 5 leaves cut into rectangles of 15 x 5 cm)
1 pound filet mignon, cleaned
Salt and black pepper to taste
1 tablespoon finely chopped garlic
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh rosemary leaves, chopped
1 tablespoon olive oil
2 tablespoons soybean oil
1 cup Paris mushrooms, sliced into thin strips
3 tablespoons chopped parsley
3 tablespoons grated Parmesan cheese
Half package of toasted leafy greens (or 5 leaves cut into rectangles of 15 x 5 cm)
Cut the filet in half lengthwise without separating the parts
Open it like a book and season with salt, pepper, and garlic
Set aside
Mix together thyme, rosemary, and half of the olive oil
Spread over the open filet
Roll up and tie with kitchen twine
Heat some soybean oil in a skillet to brown the filet quickly on all sides
In a large baking dish, place the browned filet and bake in a medium oven (180°C) for 10 minutes or until the outside is cooked through
Cut into thin strips like carpaccio
Set aside
Season the mushrooms with salt, the remaining olive oil, and parsley
Spread over the filet
Baste with the remaining olive oil, sprinkle with Parmesan cheese, and bake in a medium oven (180°C) for 5 minutes or until golden brown
Arrange the toasted leafy greens on serving plates
Top with slices of filet, mushrooms, and serve.
