Steak filet mignon beef

3 servings
35 min

How to make steak filet mignon from beef? Pick up prescription products. Beef fillet should be at room temperature.

Prepare the meat. Clean it from the spit with a sharp knife.

Cut into 5cm-high steaks. Brush them with olive oil on all sides. Leave for 15 minutes. Don't salt.

Make the sauce. Peel the onions from the husks, finely chop them. Sauté it in olive oil 2 - 3 minutes.

Peel the bell peppers from the inside and seeds, grind. Place in a frying pan. Cook for about 2 minutes with constant stirring.

Cut the tomato similarly and place in a frying pan. Cook for 2 minutes over high heat. Reduce the heat to a minimum, cover the pan with a lid and simmer the sauce for 5 minutes. Salt, pepper, mix. Place the sauce in an auxiliary plate. Cool down. If desired, you can beat with a blender until homogeneous.

Preheat the oven to 190 degrees before frying the steaks. Pour the oil into the pan, put the garlic head in half. Toast the garlic until golden and set aside. This is necessary to aromatize the oil.

Put the beef steaks in the hot butter. Fry them over maximum heat for 2 minutes.

Turn over and fry similarly.

Line the baking dish with foil, leaving a loose end to cover the meat.

Grind mustard, juniper berries, pepper and cloves in a mortar. Lay this mixture and bay leaf on the bottom of the tin.

Place the steaks on top and immediately send to the hot oven for 10 minutes. Then remove the tin, cover the meat with foil and leave for 5 to 7 minutes to distribute the meat juice throughout the piece.

Serve along with the sauce and coarse salt to the table. Supplement with fried garlic. Before serving, lay on top of each piece a little butter with the greens.