Mignon filet of beef with vegetable confetti
Instructions
In a frying pan with the olive oil put the fillet seasoned with salt and pepper.
Leave flavour and give to the flame with brandy.
Remove the tenderloin and place it on a plate.
Add demi-glace, Milky cream the brunoise of vegetables.
Lead to consistency and serve in the pot.
Ingredients and dosing for 1 person
- 120 g of beef tenderloin
- Olive oil
- Salt
- Pepper
- Brandy
- 1 tablespoon of cream
- 2 tablespoons of demiglace (in demiglace a drop of worcester sauce)
- 50 g of softened dried mushrooms in water
- For the brunoise:
- Yellow pepper
- Red pepper
- Zucchini
- Carrots
- Chopped parsley