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Creole fillet
1 serving
The meat (the flesh of the back leg) is passed through a meat grinder with a large lattice, chopped garlic, salt, pepper are added and fried until half cooked. Finely chopped bulb onions and pickled peppers are browned separately. At the end of browning, tomato puree, dry white wine, raisins are added. Then it is combined with mince, mixed and brought to readiness. When served, ready-made fillet is laid on the dish with a slide, sprayed rice nearby, fried eggs on it, toasted bananas next to rice. They are decorated with greenery.
The meat (the flesh of the back leg) is passed through a meat grinder with a large lattice, chopped garlic, salt, pepper are added and fried until half cooked. Finely chopped bulb onions and pickled peppers are browned separately. At the end of browning, tomato puree, dry white wine, raisins are added. Then it is combined with mince, mixed and brought to readiness. When served, ready-made fillet is laid on the dish with a slide, sprayed rice nearby, fried eggs on it, toasted bananas next to rice. They are decorated with greenery.
garlic - 80 g, salt to taste, banana - 160 g, rice - 200 g, onions - 50 g, eggs - 4 pcs., dry white wine - 30 g, spices to taste, beef - 680 g, mashed tomato - 30 g, greens - 8 g, raisins - 40 g, pickled red pepper - 30 g
