File Mignon Medallions with Wood Sauce + Accompaniment

File Mignon Medallions with Wood Sauce + Accompaniment


Ingredients:
1 kilo of filet mignon, cut and five equal parts
5 slices bacon
½ cup corn oil, to fry
Spices:
2% by weight of the meat of
1 teaspoon of salt
1 pinch or pepper sauce or to taste

Wood Sauce With Mushrooms:

350 grs. Of preserved mushrooms, drained washed sliced ​​on thin sheets.
1 cup of tea (broth) preferably homemade
½ cup (tea) wood wine
1 tablespoon full of butter
1 teaspoon full of cornstarch (cornstarch), dissolved in a little water
Other Ingredients:
1 or 2 tablespoons of capers.
Way of preparing:
Cut the fillet by the width, in five equal parts.
There are 5 round medallions.
Put a bacon slice around each medallion, hold it with a toothpick, do not let go, or tie with cotton string.
Do not forget to take the toothpick or the cotton string, before serving.
Make the sauce before you fry the medallions.

Sauté other ingredients:
Separately make the sauce, Fry the onion in the butter, the broth let in the fire, until cut in half, add the sliced ​​mushrooms, the wine wood dry, then thicken the broth with cornstarch (diluted) in a little bit Of cold water.

Fry the medallions in the hot oil. Book
To serve:
Place the medallions on a large platter side by side, pour the hot sauce over the wood and spread the capers.
Follow up:
Serve with the Greek rice (with vegetables), pea or chopped pods, red and yellow peppers, carrots.
Serve into a small pyrex,
Use a hole shape in the center
SALAD :
Green salad at will:
Watercress, arugula, catalonia, lettuce, almeirão, endive. chicory. among others
Follow up:

To decorate: each dish, serve with a raw apple dug, stuffed with applesauce.
See Greek rice recipe and apple puree on my blogs.