Fillet Mignon steak roast in tomato sauce
Ingredients:
1.678 kg.Fillet Mignon Beef. Thinly sliced steaks (20 pieces)
Stuffing:
20 cloves peeled garlic
3 tablespoons olive oil
2 teaspoons all-spice powder
2 teaspoons freshly ground black pepper
2 teaspoons coarse sea salt
5 medium carrots.Peeled,washed then divided each into three parts. Slice each part to half then cut each into two.
3 tablespoons unsalted butter + 1 tablespoon oil to brown rolled stuffed fillet Mignon
35-40 tooth picks to secure rolled steaks
Tomato sauce:
1 can 680ml.crushed tomato sauce.(I used tomato with fine herbs and roasted garlic)
4 cups water
4 tablespoons tomato paste
4 tablespoons pure malt red vinegar
1/2 teaspoon coarse sea salt
2 tablespoons oil from the browned meat.
Preparation:
1.Place each meat steak, between two plastic wrap,and gently pound with meat mallet; be careful to keep the thickness even. .
2.In container of hand blender add peeled garlic,olive oil,all-spice,black pepper,salt and blend into smooth paste mixture.
3.In a plate, open flat a piece of filet Mignon,rub on top with 1/2 teaspoon garlic mixture,put one or two carrots,roll and secure them with tooth- pick.
4.Heat a large skillet,add butter and oil and brown all sides of rolled fillet Mignon steaks.Remove and place on a plate. Keep two tablespoons oil from browned meat to mix with the sauce.
5. In a dutch oven pot add crushed tomato sauce, water,tomato paste,vinegar,salt 2 tablespoons oil from the skillet and bring to boil.
6.Place browned meat into tomato sauce,bring to boil,cover and reduce the heat to low and simmer for 2 hours.
7.Before serving discard the tooth-picks.
Serve hot .
Tip: you can prepare the stuffing and rolling of meat overnight, and brown and cook next day.
20 cloves peeled garlic
3 tablespoons olive oil
2 teaspoons all-spice powder
2 teaspoons freshly ground black pepper
2 teaspoons coarse sea salt
5 medium carrots.Peeled,washed then divided each into three parts. Slice each part to half then cut each into two.
1 can 680ml.crushed tomato sauce.(I used tomato with fine herbs and roasted garlic)
4 cups water
4 tablespoons tomato paste
4 tablespoons pure malt red vinegar
1/2 teaspoon coarse sea salt
2 tablespoons oil from the browned meat.
1.Place each meat steak, between two plastic wrap,and gently pound with meat mallet; be careful to keep the thickness even. .
2.In container of hand blender add peeled garlic,olive oil,all-spice,black pepper,salt and blend into smooth paste mixture.
3.In a plate, open flat a piece of filet Mignon,rub on top with 1/2 teaspoon garlic mixture,put one or two carrots,roll and secure them with tooth- pick.
4.Heat a large skillet,add butter and oil and brown all sides of rolled fillet Mignon steaks.Remove and place on a plate. Keep two tablespoons oil from browned meat to mix with the sauce.
5. In a dutch oven pot add crushed tomato sauce, water,tomato paste,vinegar,salt 2 tablespoons oil from the skillet and bring to boil.
6.Place browned meat into tomato sauce,bring to boil,cover and reduce the heat to low and simmer for 2 hours.
7.Before serving discard the tooth-picks.
Serve hot .
Tip: you can prepare the stuffing and rolling of meat overnight, and brown and cook next day.