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Beef fillet in a pan (filet de boeuf poele)
5 servings
Grate the meat with salt and pepper, pour vegetable oil and put in a roaster along with onions and carrots. Put the roaster on a high heat until the meat is slightly fried. Add red sauce and wine. Cover and put in a previously well-heated (up to 200 ° C) oven (take into account that 15 minutes goes for incomplete roasting of 500 g of meat). Put the meat on the dish, preventing it from cooling down. Cool the juice, remove fat, heat and pour meat on it. Salt to taste. Serve with potatoes or vegetables.
Grate the meat with salt and pepper, pour vegetable oil and put in a roaster along with onions and carrots. Put the roaster on a high heat until the meat is slightly fried. Add red sauce and wine. Cover and put in a previously well-heated (up to 200 ° C) oven (take into account that 15 minutes goes for incomplete roasting of 500 g of meat). Put the meat on the dish, preventing it from cooling down. Cool the juice, remove fat, heat and pour meat on it. Salt to taste. Serve with potatoes or vegetables.
olive oil - 1 tbsp. spoon, or corn oil - 1 tbsp. spoon, carrots - 1 pc., onions - 1.5 cups, salt - 1 tsp, red sauce 1 cup, ground black pepper - 1.2 tsp, beef fillet - 1000-1250 g, semi-dry wine - 0.3 cups
