'1 kg of filet mignon'
'1 tablespoon of mustard'
'1 tablespoon of English sauce'
'1 teaspoon of white pepper'
'1/2 teaspoon of salt'
'4 cups of oil'
'1 meter of twine'
Molho:
'400 g of beef drippings'
'1 carrot'
'1 onion'
'1 celery stalk'
'2 liters of water'
'1 tablespoon of mustard'
'1 tablespoon of ground mustard'
'1 tablespoon of butter'
'1 tablespoon of all-purpose flour'
Gateau:
'1 kg of potatoes'
'3 cloves of garlic'
'1 tablespoon of butter'
'1 can of heavy cream'
'1/2 liter of milk'
'1 clove of garlic'
'1 pinch of nutmeg'
'1 cup of grated Parmesan cheese'
'Salt to taste'
'Batatas to taste'
'1 kg of filet mignon'
'1 tablespoon of mustard'
'1 tablespoon of English sauce'
'1 teaspoon of white pepper'
'1/2 teaspoon of salt'
'4 cups of oil'
'1 meter of twine'
Molho:
'400 g of beef drippings'
'1 carrot'
'1 onion'
'1 celery stalk'
'2 liters of water'
'1 tablespoon of mustard'
'1 tablespoon of ground mustard'
'1 tablespoon of butter'
'1 tablespoon of all-purpose flour'
Gateau:
'1 kg of potatoes'
'3 cloves of garlic'
'1 tablespoon of butter'
'1 can of heavy cream'
'1/2 liter of milk'
'1 clove of garlic'
'1 pinch of nutmeg'
'1 cup of grated Parmesan cheese'
'Salt to taste'
'Batatas to taste'
Season the filet with salt, pepper, English sauce, and mustard
Let it marinate for 2 hours in the refrigerator
Fry the mignon roast in hot oil until browned
Molho:
Fry the beef drippings in a pan over medium-high heat until the bottom is golden brown
Add the vegetables and water to the pan
Cook for 1 hour or until the sauce thickens
Cook the sauce further if desired
Gateau:
Mix all the ingredients except the potatoes, which should be cut into thin strips and cooked al dente
Saute the garlic in butter
Assemble the gateau by layering the molho, potatoes, cheese, and garlic in a baking dish
Top with more molho and Parmesan cheese
Bake at 375°F for 30 minutes or until golden brown.
