Mignon Filet with Palm Heart and Mushroom

Name: Mignon Filet with Palm Heart and Mushroom
Yield: 6
Ingredients: 1 filet mignon of 2 kg; olive oil or vegetable oil; salt and pepper to taste; lettuce leaves; 1 can of palm heart, cut into slices (240 g); 1 jar of mushrooms (240) in preserve; 3 medium tomatoes, cut into wedges; 2 cooked carrots, cut into slices

1
1 filet mignon of 2 kg
2
olive oil or vegetable oil
3
salt and pepper to taste
4
lettuce leaves
5
1 can of palm heart, cut into slices (240 g)
6
1 jar of mushrooms (240) in preserve
7
3 medium tomatoes, cut into wedges
8
2 cooked carrots, cut into slices

Ingredients

1
1 filet mignon of 2 kg
2
olive oil or vegetable oil
3
salt and pepper to taste
4
lettuce leaves
5
1 can of palm heart, cut into slices (240 g)
6
1 jar of mushrooms (240) in preserve
7
3 medium tomatoes, cut into wedges
8
2 cooked carrots, cut into slices

Directions

1
Remove any membranes or fat from the meat
2
Turn the filet so that the point is facing downwards and tie it
3
Place it on a baking sheet and brush generously with olive oil or vegetable oil
4
Season with salt and pepper to taste and put it in a preheated oven at 230°C
5
Roast for 30 to 40 minutes, or until it reaches your desired level of doneness
6
Let it cool before refrigerating
7
Slice the meat into 1/2 cm thick slices and arrange them in a fan shape on a platter
8
Wash and dry the lettuce leaves carefully, then place 12 tender leaves around the meat
9
Stuff them alternately with palm heart, carrot, and mushroom slices, and place tomato wedges between the stuffed lettuce leaves
10
Serve 6 to 8 portions.