Fillet Mignon


Let me offer you a classic recipe for beefsteaks – the famous Fillet Mignon, served in restaurants all over the world.

  • 5 oz (150 g) steaks of beef fillet
  • 12-13 oz (300-350 g.) of field or forest mushrooms
  • 2 tablespoons of flour
  • 3 tablespoons of butter
  • black pepper
  • slices of white bread
  • 1 cup of milk
  • 1 egg

Carve 5 oz of beef fillet steaks; smear the beefsteaks with melted butter and leave them to rest from an hour. Clean and wash the mushrooms. Leave the smaller ones in one piece, snip the larger ones and boil them in hot salty water.

Stew the flour in 3 tablespoons of butter, adding some of the mushroom bullion, then the mushrooms and add black pepper to suit your taste. Boil this sauce for about 5-6 minutes.

Cut slices of white bread – same number of slices as the number of steaks. Dip them for a second in milk and then in the stirred egg. Fry them until light gold in colour.

Season the steaks with some salt and black pepper and fry them too. When they are done, order the fried slices of bread in a wide plate and place a steak on each slice. Pour the sauce on top and serve the dish in this plate.



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