Beef Filet Mignon
by Editorial Staff
Beef filet mignon is a small round steak made from the tenderloin of young beef, and preferably veal. It is lean and tender meat. Beef filet mignon is cooked without blood.
Cook: 5 hour
Servings: 4
Ingredients
- Beef – 600 Grams
- Slice of Bacon – 4 Pieces
- Red wine – 1 Glass
- Olive Oil – 1/2 Cup
- Balsamic vinegar – 1 tablespoon the spoon
- Garlic – 2 Cloves
- Dijon mustard – 1 tablespoon the spoon
- Black pepper – 1 Tbsp. the spoon
Directions
- Cut the beef fillet into pieces.
- Wrap a piece of fillet with bacon.
- Secure with twine.
- Make a marinade with wine, vinegar, oil, crushed garlic, mustard, and ground pepper.
- Dip the meat in the marinade for 4 hours.
- Grill and grill the meat over high heat on all sides to keep the inside juiciness.
- Grill the steaks for 2 minutes, covered (press down) on each side over high heat.
- Fry the steaks until the temperature inside the meat reaches 90 degrees.
- Remove the minions from heat and let the beef rest for 5 minutes, covering the plate with foil with a steam outlet.
Bon appetit!
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