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Filet mignon in neapolitan

Cooking recipes / Second-course recipes / Meat dishes / Beef

The most tender meat - tenderloin - is used to make steaks and filet mignon. The recipe for filet mignon is simple - the meat is cut into fairly thick pieces, rubbed with salt, pepper and fried quickly. The main thing is not to overcook the tenderloin so that it remains juicy. You can make this delicious Neapolitan meat dish - filet mignon, the recipe of which is complemented by cool (croutons), as well as classic Italian components - tomato sauce, pasta and cheese.

beef tenderloin - 800 g, salt to taste, black pepper to taste, vegetable oil (for frying) how much will go, bread - 200 g, tomato sauce - 300 g, white wine - 80 ml, pasta - 160 g, butter - 80 g, cheese - 80 g

Clean the meat from films and veins, cut across the fibers with round medallions (no thinner than 3-4 cm). Beat, salt, pepper and fry. Fry slices of bread, put fried pieces of beef on them. Stir part of the tomato sauce (or ketchup) with the wine and pour the meat over the sauce. Boil the pasta and let it go in butter. Sprinkle the pasta with grated cheese and serve along with the cooked filet mignon and croutons. Separately, serve the tomato sauce.