Filet mignon steak with sauce

Filet Mignon Steak is a classic marbled beef steak. It is traditionally fried in olive oil with a minimum of spices and seasonings..

How to cook a juicy and flavorful steak

Tenderloin steak is lean meat; bacon will help add a little juiciness to it. To do this, wrap each steak with a strip of smoked bacon (with fat) and dress the steak with culinary thread.
When the steaks are prepared, they need to be salted, pepper and greased with aromatic olive oil.
Fragrant oil must be prepared in advance. You can use various herbs, dried spices or garlic. All ingredients should be ground, poured with oil and left for a while to insist. A very aromatic oil is obtained from the ingredients – thyme, garlic, lemon peel and anchovy fillets. Greens need to be crushed in a mortar. The leaves will crumple and remain in the mortar, and the branches can be thrown away. Add the remaining ingredients to the thyme leaves and grind the contents into a paste, adding a little olive oil. We send the prepared meat to a grilled pan and fry the filet mignon, turning it every minute. In total, the meat should spend no more than 6 minutes in a frying pan for medium rare frying, which is considered optimal for this type of marbled beef steaks..

As soon as the steaks are fried, remove the bacon from them and let stand warm for about 5 minutes.

Grill your favorite vegetables for a side dish.

Salsa verde sauce


anchovies, garlic, capers, gherkins
Dijon mustard
red wine vinegar

Chop a large handful of parsley and basil, a bunch of mint, add finely chopped anchovies, garlic, capers and gherkins. Pour a tablespoon of Dijon mustard and 3 tbsp. l red wine vinegar. Mix it all together and pour in a little olive oil. The sauce should have a velvety consistency of liquid sour cream. Before serving, do not forget to pepper and salt it.

Bon Appetit!