Delícia Supreme 125 g
Fillet mignon 1 kg
Salt 8 g
Pepper as much as needed
Sliced garlic 2 pcs
Chopped red onion 140 g
Thyme sprigs, rosemary and bay leaves as much as needed
Cognac 24 ml
Balsamic vinegar 24 ml
Red wine 240 ml
Wheat flour 10 g
Salt 2 g
Sugar 2 g
Medium potatoes 500 g
POTATOES
1. Wash and peel the potatoes well.
2. In a saucepan containing boiling water and salt, cook the potatoes until they are soft.
3. Drain the water well and set aside. When it's time to serve, grill them with Delícia Supreme margarine.
FILE MIGNON
4. Season the fillets with salt and black pepper.
5. Place half of the Delícia Supreme margarine in a well-heated, wide, non-stick frying pan.
6. Place half the fillets in the pan and, over a high heat, fry them first on one side and then on the other to seal them.
7. Lower the heat to medium and fry each side for 2 to 3 minutes.
8. Set them aside warm and repeat the operation.
9. Add the garlic, onion and herbs to release their flavor.
10. Add the cognac and flambé.
11. Add the balsamic vinegar, red wine, wheat flour, salt, sugar and pepper and mix well.
12. Leave to reduce and then sieve the sauce.
13. Add the Delícia Supreme margarine and mix well until the sauce is velvety.
TIP
Serve two tournedos per person, accompanied by grilled potatoes and watercress leaves.
