1 kg of mignon filet
bacon slices
salt and pepper to taste
butter
250g of sautéed mushrooms
1 cup of red wine
2 tablespoons of cornstarch
1 cup of beef broth
1 tablespoon of chopped parsley
1 kg of mignon filet
bacon slices
salt and pepper to taste
butter
250g of sautéed mushrooms
1 cup of red wine
2 tablespoons of cornstarch
1 cup of beef broth
1 tablespoon of chopped parsley
Cut the filet mignon into thick slices
Wrap each slice with a piece of bacon and tie with kitchen twine
Season with salt and pepper
Fry in butter until the tornadoes are cooked to both sides
In the pan liquid, add the mushrooms, wine, and broth
Cook, stirring for approximately 5 minutes
Dissolve the cornstarch in a little water
Add to the sauce and cook, stirring until thickened
Add the parsley
Serve still warm
