The Filet Mignon is a type of cut in French, although over the years it has become popular as a recipe that has different variants. In recipes, we teach you to prepare Filet Mignon in wine sauce, with artichokes and cheese, keep reading!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make filet mignon: |
| 4 veal sirloins (200 g each) salsa Porto 4 artichokes 4 strands of truffle butter grated cheese 200 grams of peas |
| ADDITIONAL CHARACTERISTICS: expensive cost |
Ingredients to make filet mignon:
1. Cook the 4 artichoke hearts with water, salt and lemon. If preferred, canned or boat artichokes can be used.
2. Cook about 200 g of peas and fill the artichokes. Put some grated cheese on top and gratin.
3. Prepare a meat sauce. You can check the Porto wine reduction recipe.
4. Save the fillets in a pan with a little butter. They can also be grilled or grill.
5. Mount the plate as follows: Place the steak on one side, the artichoke in another and on top of the steak a truffle strand. Finally, bathe the Filet Mignon with the sauce.
