Filet mignon stuffed with dried fruit

Cooking time: 30 min - Preparation time: 15 min - Serves: 6 people Ingredients VVV



beautiful filet mignon 1

100g dried figs 100g dried apricot
soft 50g raisins

1/2 preserved lemon 10 cl dry white wine 2 tbsp
.
2 tablespoons Honey c. tablespoon olive oil 2
c. tablespoon pine nuts
2 c. tablespoons mustard
1 c. tablespoons chopped almonds Preparation


1. Prepare the filling: chop the figs and apricots. Remove the pulp from the preserved lemon and cut the bark into small cubes. Add raisins, crushed almonds and pine nuts.

2. Incise the filet mignon to open wallet. Season with salt and pepper and brush with mustard in Ancient. Divide the stuffing and roll the tenderloin on itself and tie it like a roast, pressing slightly.

3. Prepare the marinade by heating the honey with white wine. Add olive oil, salt and pepper.

4. Heat the Kokko. Oil it lightly and leave to color the tenderloin on all sides.

5. Continue cooking over medium heat, turning regularly and brushing with the marinade. Count 30 minutes cooking in total.

Tip: Serve the tenderloin with mashed sweet potatoes or carrots with cumin p>.

4. Heat the Kokko. Oil it lightly and leave to color the tenderloin on all sides.

5. Continue cooking over medium heat, turning regularly and brushing with the marinade. Count 30 minutes cooking in total.

Tip: Serve the tenderloin with mashed sweet potatoes or carrots with cumin p>.

4. Heat the Kokko. Oil it lightly and leave to color the tenderloin on all sides.

5. Continue cooking over medium heat, turning regularly and brushing with the marinade. Count 30 minutes cooking in total.

Tip: Serve the tenderloin with mashed sweet potatoes or carrots with cumin p>.