You love a good steak, but would you like to combine it with something lighter?
How about a super simple salad that just carries lettuce and a sour cream sauce?
This recipe is super easy to make and does not require complicated ingredients to find.
300G BY FILÉ MIGNON
1 ROD OF AIPO
1 ROMAN LETTER
DEMI-GLACE 12G OF MEAT
47G OF CREAM AZEDO
8G DE CHIMICHURRI
MISE EN PLACE
Cut the onions into slices.
Chop shallot, ginger, celery.
Make juice with the lemon.
Place the onion in a baking dish, sprinkle with olive oil and season with salt and pepper. Bake at 220 for 15 minutes.
Grill the steaks for 5 minutes on each side. Let rest for another 5 minutes.
Mix the sour cream with the chimichurri, lemon juice, salt and pepper.
In a frying pan, brown the shallot, add the demi-glace, the celery and 1 / 4 cup of water. Let reduce, stirring occasionally.
Mount the dish with the lettuce leaves underneath. Drizzle with sour cream sauce. Position the filet and cover with the meat sauce. Finish with the roasted onions on top.