Filet Mignon a la Criolla

Name: Filet Mignon a la Criolla (Filete Mignon a La Criolla)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1 beef tenderloin, trimmed; ½ pound bacon slices; 1¼ teaspoons salt for each pound of trimmed fillet, crush and mix in a mortar; 1 onion, peeled and chopped, crush and mix in a mortar; 1 pound onions, peeled and sliced; ½ teaspoon fresh lime juice, crush and mix in a mortar; 2 peppercorns (whole black peppers), crush and mix in a mortar; 2 peppercorns (whole black peppers), crush and mix in a mortar; ¼ teaspoon whole dried orégano, crush and mix in a mortar; 3 cloves garlic, peeled, crush and mix in a mortar; 2 ounces (4 tablespoons) butter; 1 can (8 ounces) “Broiled in Butter” mushroom crowns, drained

Filete Mignon a La Criolla

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 beef tenderloin, trimmed
½ pound bacon slices

Americas
Main course
Caribbean
Gluten-free
Puerto Rico

Method

Wipe meat with damp cloth. Cut into slices 1½-inch thick.
Rub seasoning included in B well into both sides of meat. Encircle each fillet with a bacon slice and secure with wooden picks. Set in refrigerator until cooking time.
Mushroom sauce:
In a frying pan, sauté onions included in C over low heat for 10 minutes