1 clean filet mignon cut into thick slices
1 package of bacon
2 cups of white wine, dry
beef broth from 2 limes
salt, black pepper, paprika, bay leaves
white onion and green scallions
parsley
1 red bell pepper
1 cup of mushrooms
olive oil
3 tablespoons of English sauce
pineapple slices
1 clean filet mignon cut into thick slices
1 package of bacon
2 cups of white wine, dry
beef broth from 2 limes
salt, black pepper, paprika, bay leaves
white onion and green scallions
parsley
1 red bell pepper
1 cup of mushrooms
olive oil
3 tablespoons of English sauce
pineapple slices
Season the filets with salt and black pepper
Douse with white wine and lime juice
Wrap each filet with a slice of bacon, securing with a toothpick
Add green scallions, parsley, bay leaves, and chopped onion
Let it sit for an hour
Baste with olive oil and roast in the oven for 1 hour (30 minutes per side)
Remove two cups of beef broth from the filets and bring to a boil
Remove from heat and add 1 tablespoon of mustard, mushrooms, parsley, red bell pepper, leftover fries, all finely chopped
Place each filet on a pineapple slice and spoon mushroom sauce over it
Note: The filets roast with the marinade.
