Mother’s Day is very close and nothing better to give such a special person than a beautiful meal. If you want to create a tasty dish without further difficulties that day, counts on the guidance of the kitchen. This Mignon Filet recipe with special sauce is the right choice.
This is certainly a very tasty dish, both for the quality of the meat and for the unique flavor of the pier. But also, the preparations of the recipes are very simple and can also be made by those who usually do not cook. Set a beautiful table and serve your mother with this delicious recipe on this special day!
Take a look to the step by step:
Mignon fillet with special sauce
Time: 30 minutes
Performance: 4 portions
Difficulty: easy
Ingredients:
- 4 laps Filet-Mignon (200 g each)
- Salt and black pepper to taste
- 1 tablespoon of butter
- 1 tablespoon of oil
- Chopped parsley to sprinkle
Sauce:
- 2 tablespoons of olive oil
- 1 chopped onion
- 1 chopped garlic tooth
- 1/2 cup (tea) of black and chopped green olive
- 2 tablespoons of mustard
- 5 tablespoons of mayonnaise
- Salt and black pepper to taste
Preparation:
- Season the fillets with salt and pepper and wrap each with bacon stripes. Attack with sticks.
- Heat a pan with butter and oil over medium heat and brown the medallions 2 minutes on each side.
- Put a refractory and bake in the medium preheated oven for 5 minutes.
- For the sauce, heat the olive oil in the pan and brown the onion and garlic for 2 minutes.
- Add the olive, mustard, mayonnaise, salt and pepper. Mix and cook for another 2 minutes.
- Sprinkle the sauce over the meat, sprinkle with parsley and serve, if desired, accompanied by chips also sprinkled with parsley.
Source: Terra

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.