| Peel and mince the onions ; cut the filet mignon
in 3 to 4 sections.
In a non-stick stewpot, medium flame, heat the oil and brown the
onions in for 15 minutes (turn regularly with a wooden spoon).
Brown the meat in the onions for 5 minutes with salt and pepper,
then pour the wine, cover with a lid, and let simmer for 30 minutes
; turn from time to time.
Serve each of your guest cutting slices from the meat sections.
Side dish recipe:
Grate the swiss cheese. Peel the potatoes and cut them into thin slices
(with the slicer side of your grater or electric mixer) ; display
them in an oven dish by layers, add salt and pepper each time one
layer is completed ; spread as well a pinch of grated nutmeg and some
grated cheese every other layer. Once all slices are displayed, pour
the single cream in the dish ; it needs to cover exactly all potatoes
; complete with a little milk if it is not the case (leave the extra
cream if you have too much).
Spread the left cheese (1/3) on top of the potatoes ; bake the whole
in (pre-heated) oven at 200°C / 400°F for about 1h15. The
gratin must be golden brown and the cream should be totally absorbed
by the potatoes.
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